Herb Roasted Chicken

The morning of or day before, in a small bowl, mix together the butter, garlic, rosemary, thyme and salt and pepper. Take a knife to separate the skin on top of the breasts from the chicken. Take about a tablespoon of the butter mixture and spread directly on the breasts (under the skin). Use the rest of the butter to cover the top of the entire chicken, including wings and drumsticks, rubbing it into the skin. Sprinkle more salt and pepper if desired and rub it into the skin. Refrigerate until ready to cook, taking it out of the fridge 30 minutes before it goes into the oven.

When ready to cook, preheat the oven to 425 degrees F. Place the chicken in a roasting pan and fill the cavity of the chicken with 2 of the lemon quarters, 2 of the onion quarters, a handful of apple pieces and the sprigs of thyme and rosemary. Arrange the rest of the lemon, onion and apple around the chicken. Bake the chicken for about 1-1/2 hours, or until a thermometer stuck into the thickest part of the chicken reads 160 degrees F. If the skin is getting too crispy, put foil around it and continue to cook until the internal temperature is 160.

Take the chicken out of the oven and tightly cover it with foil. Let it sit in the foil for 15 minutes to redistribute the juices. Cut the chicken and enjoy!