How to make it

  • Preheat oven to 425.
  • Rub chicken all over with the garlic then the butter.
  • Season inside and out with salt and pepper.
  • Place garlic and lemon halves inside the cavity.
  • Tie legs together with kitchen twine.
  • Place chicken in a rosting pan and tuck wing tips under.
  • Roast until juices run clear when the thigh is pierced about 50 minutes.
  • Transfer chicken to a platter and discard twine.
  • Keep warm until ready to serve.

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