– Whole chicken
– Unsalted butter
– Olive oil
– Lemon juice & zest
– Black pepper
Begin by removing the neck and gizzards from the inside of the chicken and rinsing it well then patting it dry.
Melt the butter.
In a small bowl, combine melted butter, olive oil, minced garlic, lemon juice, lemon zest, parsley, and rosemary together and whisk until blended.
Sprinkle the outside of the chicken with salt and pepper then begin brushing the butter mixture over the chicken coating the outside and adding additional butter mixture under the skin.
Pull the chicken out of the oven, and baste well then add additional rosemary and squeeze half of one lime over the chicken. Cover the chicken with aluminum foil and roast for an additional 35 minutes.