Roasted Chicken

Ingredients:

1 whole chicken, rinsed and patted dry
1/2 c butter (I use Earth Balance)
2 lemons
thyme
rosemary
salt and pepper

Directions:
Preheat oven to 425 degrees F.
In a small glass bowl, melt butter. 
Zest 1 of the lemons. 
Add zest and sprinkle in some thyme, rosemary, salt and pepper. Stir together.
Place chicken in 13x9" pan lined with foil, breast side up.
Rub butter mixture on outside of chicken and between the skin and the breasts. 
Cut the lemon you zested in half. Squeeze the juice over the chicken. 
Cut the other lemon in half and stuff it inside the cavity of the chicken. 
If you have cooking twine (make sure you have soaked it in water for at least 5 minutes) tie the legs of the chicken together. Place the pan in the oven and bake for 1 hour and 30 minutes. 

I like to serve this chicken with roasted carrots and cooked green beans.