Whole Roasted Garlic Lemon Chicken

Preheat the oven to 375º. Remove chicken from refrigerator and rinse. Let rest as you are preparing garlic, butter and lemon.

Stir the finely chopped garlic into the very soft butter, mix well. Add the lemon juice, coarse salt and herbs, stir to combine. Rub the butter under the breast skin as far as possible and then all over the chicken. Add the lemon quarters to the cavity and sprinkle the outside of the bird with salt and pepper to taste. Sprinkle with a few dashes of additional herbs de Provence if desired. Place on a rack or in a Dutch oven coated with cooking spray.

Roast the chicken until a meat thermometer reads 160º when the breast temperature is checked (about 90 minutes depending on the size of your chicken). Remove from oven and let rest for 10 minutes. Carve and serve!