Directions

1. If you don’t have a shallow roasting pan I would recommend picking one up. The key to this chicken is that almost the entire chicken is exposed to the oven. The more chicken exposed directly to the heat the more even and crispy the chicken will get. It’s also important to put the chicken on a rack in the shallow pan.
2. Preheat the oven to 425 degree’s.
3. Clean and rinse the chicken and pat dry with paper towel. Also make sure the chicken is room temperature before stuffing it and seasoning the outside.
4. Cut each bulb of garlic in half and quarter the onions. Cut the ends off the lemons and then cut them in thirds.
5. Add one bulb of garlic (remove the outside skins and just cut in half) and one lemon in thirds to the cavity. I also add 1/4 stick of softened butter.
6. Place the remaining garlic, and onions in the bottom of the roasting pan.
7. Use an entire stick of softened butter to grease the outside of the bird thoroughly. Now generously salt and pepper the bird.
8. Place the bird on top of the rack filled with the onions, garlic and lemon. Tie the legs together with kitchen twine and turn the wings under with the breast face up. Finally drizzle olive oil all over the bird.
9. Cook the chicken for 30-45 minutes on 425 (depending on how crispy you want the outside) and then turn the oven down to 400 for the remaining hour.
10. After checking the internal temperature for 165 degree’s remove the chicken from the oven. Place aluminum foil over the bird and let it sit for 20 minutes before carving so the juices distribute evenly and the chicken remains juicy and tender.