Butter Roasted Chicken with Rosemary and Sage

Ingredients:

5 lb whole chicken
1 lemon, halved
3 tablespoons butter, softened to room temperature
3 fresh sage leaves, finely chopped
3 sprigs fresh thyme, finely chopped
1 sprig fresh rosemary, finely chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper

Preparation:

• Preheat your oven to 400 degrees F. Rinse and pat chicken dry. Remove the giblets and place the halved lemon inside your bird.
• In a small bowl, mash the butter with all remaining ingredients. Gently loosen and lift the skin from the meat of the bird. Use your fingers to rub the butter herb mixture into the flesh of the bird- making sure to cover as much area as you can. Return the chicken skin to cover all of the exposed flesh. Roast for 17 minutes per pound. A 5 lb chicken will roast for about 1 hour 25 minutes. Let it rest on a cutting board for 15 minutes before carving.