This whole chicken is oven roasted with fresh lemons, garlic, and garden picked herbs like rosemary like rosemary and thyme. The skin is crispy and the meat is juicy!
Preheat the oven to 450° F.
Remove the chicken from the package. Discard gizzards and pat dry the chicken with paper towels.
Seperate the chicken skin from the meat by sliding your hand between them. Separate the skin from the meat from the chicken breasts to the thighs.
Melt the butter. In a food processor, add butter, garlic, herbs, and lemon juice & zest. Blend until the garlic is finely chopped. Add a dash of salt and pepper to the mixture and stir.
Using a brush, slather the butter mixture directly on the meat under the skin. With the left over butter, glaze the chicken skin.
Place the chicken in a cast iron pan, then roast in the oven for 20 minutes. Reduce the oven to 350° F and roast for another hour or longer until the internal chicken meat is 165°F.
Remove the chicken from the oven, and let it rest for 15 minutes to allow the juices to settle (this provides a juicier bird!) Mangia!