-
1
1.
-
2
Place oven rack in the middle.
-
3
Preheat oven to 475 degrees F. 2.
-
4
Rinse bird under cold running water and then pat dry.
-
5
Rub generously with salt and pepper on the outside.
-
6
Take the half lemon, garlic head and thyme, rosemary, sage and parsley and stuff inside the chicken cavity.
-
7
3.
-
8
For the rub, using a small bowl, blend the butter, garlic, rosemary and lemon zest together.
-
9
Add in the black pepper and rub all over the outside of the bird.
-
10
Separate the skin from the breast and rub some of the mixture underneath the skin.
-
11
Cross the legs over and bind with cooking twine.
-
12
4.
-
13
Place your vegetables (your preference) in a roasting pan and place the bird on top.
-
14
Roast for 30 minutes at the high temperature to get the skin nice and crispy.
-
15
5.
-
16
Drop the temperature to 375 degrees F and roast for 60 more minutes (see note below), or until the juices run clear when pricked.
-
17
6.
-
18
Remove from the oven and squeeze the remaining lemon over top and cover with aluminum foil to rest.
-
19
Let sit at room temperature for 10 minutes and serve.
-
20
Note: If the skin starts to burn, cover with aluminum foil and continue cooking.
