Servings: 6

1 whole chicken 1 whole chicken
1 tbsp butter 1 tbsp butter
2 cloves garlic 2 cloves garlic
1 lemon 1 lemon
salt and pepper salt and pepper

Heat the oven to 400 F.
Remove the giblets and neck from the chicken. Keep them for stock later. Rub the entire bird with butter, then sprinkle it with salt and pepper.
Smash the garlic cloves with the back of your knife and slice the lemon in half. Stuff the garlic and lemon into the chicken’s body cavity.
Place the chicken in a roasting pan or an oven-proof skillet. Let it cook for 1 hour. If you have
a meat thermometer, check to make sure the chicken is at
165 F, the temperature when chicken is completely safe to eat. But 1 hour should be long enough to fully cook it.
Let the chicken rest for at least 10 minutes before you carve it to make sure you don’t lose any of the tasty juices.