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Ingredients
- 1 whole Chicken
- 2 Tablespoons Garlic, Finely Chopped Or Pressed
- 1 Tablespoon Unsalted Butter Very Soft
- 2 Tablespoons Lemon Juice
- 1/2 teaspoons Coarse Salt
- 1 teaspoon Herbes De Provence
- 1 whole Lemon, Quartered
Method
- Preheat the oven to 375 degrees .
- Remove chicken from refrigerator and rinse.
- Let rest as you are preparing garlic, butter and lemon.
- Stir the finely chopped garlic into the very soft butter, mix well.
- Add the lemon juice, coarse salt and herbs, stir to combine.
- Rub the butter under the breast skin as far as possible and then all over the chicken.
- Add the lemon quarters to the cavity and sprinkle the outside of the bird with salt and pepper to taste.
- Sprinkle with a few dashes of additional herbs de Provence if desired.
- Place on a rack or in a Dutch oven coated with cooking spray.
- Roast the chicken until a meat thermometer reads 160 degrees when the breast temperature is checked (about 90 minutes depending on the size of your chicken).
- Remove from oven and let rest for 10 minutes.
- Carve and serve!
