• 3½ - 4½ lb broiler/fryer/roaster chicken
• 1 tbsp kosher salt (½ tbsp for the cavity, ½ tbsp to salt the outside)
• 1 tbsp freshly ground black pepper
• 1 lemon, halved
• 3 cloves of garlic, smashed
• 1 onion, quartered
• 2 sprigs of thyme
• 2 rosemary sprigs
• 1 tbsp unsalted butter, softened (to rub on bird)

Pan Sauce

• 1 cup chicken stock
• 2 tbsp white wine or lemon juice
• 1 tbsp chopped parsley
• salt & pepper
• 2 tbsp unsalted butter, softened

1. Preheat oven to 400°
2. Remove any excess fat from the cavity and the liver-looking substance on either side of the backbone near the tail. Wash and dry the inside of the cavity. Rub the cavity and outside with 1 tbsp each of salt and black pepper
3. Place lemon, smashed garlic, onion, thyme and rosemary in the cavity and truss the bird
4. Rub butter all over the outside of chicken, then salt and pepper the chicken. Place the chicken in the oven and roast until the internal temperature of the chicken reaches 160-165º. Remove chicken from the oven and let rest 15-20 minutes before serving

Pan Sauce

1. Over low heat, warm 1 cup drippings from roast chicken (add chicken stock if drippings do not measure 1 cup.) Add 2 tbsp white wine (or lemon juice)
2. Add salt and pepper to taste
3. Add 2 tbsp unsalted butter, room-temperature and 1 tbsp chopped parsley
4. Reduce until thickened and check for seasonings