3 to 3-1/2 pound whole broiler-fryer chicken
3 tablespoons butter, melted
3 cloves garlic, minced
3/4 teaspoon salt, or to taste
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon lemon pepper seasoning, or you can also use fresh ground black pepper
1 lemon, quartered
3 fresh rosemary sprigs
4 cloves garlic, peeled
Preheat oven to 450˚F. Remove giblets from inside of the chicken’s cavity. Thoroughly dry the chicken with paper towels.
Place chicken, breast side UP, on a rack set over a shallow roasting pan or jelly roll pan. Brush chicken with melted butter. Sprinkle or rub minced garlic all over chicken.
In a small bowl combine salt, basil, thyme, and lemon pepper; rub onto the chicken. Add some salt to the inside of the cavity and fill the cavity with lemon slices, rosemary, and garlic cloves.
Tie the legs together with kitchen twine, and tuck the wings under the body of the chicken. Roast, uncovered, for 10 minutes.
Reduce oven temperature to 350˚F and continue to cook until done; about 1 more hour and 10 minutes, or until internal temperature of chicken reaches 165˚F.
Remove from oven and baste the chicken with the juices. Let rest for about 15 to 20 minutes before cutting.
Serves: 4-5 people