1 whole chicken (3 - 5lbs)
Salt and freshly black pepper, to taste
2 garlic cloves(or more) peeled
3-4 sprigs fresh rosemary or other fresh herb (1 T dried rosemary or other herb)
1 lemon wedge (or other citrus fruit if lemon
is not available)
2 T unsalted butter, at room temperature
2 T olive oil
¼ C chicken broth
Chopped flat-leaf parsley, for garnish
Preheat oven to 425 deg.
Rinse chicken well and dry. Remove any excess fat. Sprinkle the inside cavity with salt and pepper. Place garlic, rosemary, and lemon in cavity. Place chicken in a roasting pan. Truss if desired. Rub it the outside of the chicken over with the butter and drizzle with olive oil. Season with salt and pepper. Add 1/4-1/2 cup water to the pan.
Place the pan in the center of the pre-heated oven. Baste chicken every 10 to 15 minutes with juices in bottom of pan for 1-1/2 hours. The chicken is done when the juices run clear when the thickest part of the thigh pricked with a knife. Remove from the oven and let rest 10 minutes before carving.
Remove chicken from pan and carve for serving. Add the chicken broth to the pan juices and heat on the stove. Pour sauce through a mesh strainer and pour over chicken. Garnish with chopped parsley.
Serves 4 to 6.