-
1
1.
-
2
Pre-heat the oven to 450F.
-
3
2.
-
4
Pat the chicken dry with a paper towel.
-
5
3.
-
6
Remove the leaves from the rosemary, thyme, and sage chop the rosemary and sage leaves and reserve the stems, chop the dill and garlic as well.
-
7
4.
-
8
Add the herbs, and garlic to a bowl containing the 7 tablespoons of butter.
-
9
5.
-
10
Using a butter knife chop the butter herb mixture together until well mixed and the butter herb mixture forms a patty in the bottom of the bowl.
-
11
6.
-
12
Stuff the garlic herb mixture between the skin and meat of the chicken of the breasts and legs.
-
13
7.
-
14
Cut the lemon in half and squeeze the juice over the chicken and reserve the lemons.
-
15
8.
-
16
Season the surface of the bird with salt and pepper.
-
17
9.
-
18
Remove the offal from the cavity of the bird and stuff it with the juiced lemons and herb stems.
-
19
10.
-
20
Bake at 450F for ~15 min in a baking pan (I used a large pyrex dish) then baste the chicken with the pan juices.
-
21
11.
-
22
Lower the temp to 375F and bake until done ~60 minutes basting occasionally.
-
23
12.
-
24
When the thigh juices run clear when poked the bird is done.
-
25
Turn off the heat open the oven door and let rest for 15 minutes.
-
26
13.
-
27
Serve with crusty bread and use the pan juices as a gravy (you can reduce in a pan if you'd like it a bit thicker but I find that it doesn't make that big of a difference) Accompany with a salad or vegetable.
