This chicken comes out moist and juicy partly thanks to the fresh lemons inside that give a lovely citrus flavor. Checking the internal temperature will insure you don't over cook and lose valuable juices also.
2Rinse and pat dry your roasting chicken. Season inside and out with a sprinkle of salt and pepper.
3In the cavity place your fresh herb sprigs and lemon quarters until full. Truss the legs and tuck the wings behind the neck area. Rub to outside of the chicken with the softened butter. I will usually crumble some dried rosemary and thyme over this layer of butter as ell
4Place the chicken on a baking rack placed on a cookie sheet and put into preheated oven. Bake at 425 degrees for 20-30 minutes. Then lower the temperature to 350 degrees and bake chicken for 20 minutes per pound, checking before the last 20 minutes for internal temperature. Should reach 165 degrees.
5Once chicken reaches 165 degrees internal remove from the oven and let rest 20 minutes before serving.