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1
Preheat the oven to 425u00b0F.
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2
Line a roasting pan with aluminum foil, and position a roasting rack in the pan.
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3
Remove and discard the giblets from the cavity of the chicken.
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4
Liberally season the chicken inside and out with the salt, and black pepper to taste.
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5
Place the softened butter in a medium bowl.
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6
Finely grate or press the garlic clove into the bowl of butter.
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7
Remove the stems from the rosemary and thyme. With a sharp knife, mince rosemary, thyme, parsley, and dill.
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8
Stir the garlic and herbs into the butter with a fork.
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9
With clean hands, rub the herb-garlic butter over the surface of the chicken and under the breast skin.
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10
Place the chicken on the roasting rack breast side up. Tie the legs securely together with kitchen twine, and tuck the wing tips beneath the body of the chicken.
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11
Roast the chicken for 60-80 minutes on the middle rack of the oven until the thickest part of the chicken breast reaches an internal temperature of 160u00b0F.
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12
Check to see that chicken is done. Remove from oven or add time as needed.
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13
Allow chicken to rest for 10 minutes before serving. Leftovers may be refrigerated for 3-4 days or frozen for up to 2 months.
