准备

• 将烤箱加热到450°F。从鸡肉的腔中取出giplets的包装（如果愿意，可以在库存中使用，但不要包括肝脏，这会使库存苦涩）。从开口周围拉任何松散的脂肪。将鸡肉内外冲洗，然后用纸巾轻拍干燥。用约1汤匙擦鸡肉的外面。柔软的黄油。混合剩余的2汤匙。用切碎的柠檬皮和草药黄油。在腔内和乳房皮肤下面擦黄油（请参阅照片）。用盐和胡椒粉撒上鸟的内部和外部。 Pierce the whole lemon with a sharp knife and put it in the cavity of the chicken. Brush the garlic halves liberally with the olive oil and reserve.
  
  Slip your seasonings under the skin for full flavor and moist meat. Rub the chicken all over with softened butter, gently pushing the butter and other seasonings under the skin without tearing it.

• Put the chicken, breast side up, on a V-shaped rack (or a flat rack) and set the rack in a roasting pan just larger than the rack. Cut the zested lemon in half and squeeze both halves over the chicken. Roast for 15 to 20 minutes, reduce the heat to 375°F, set the garlic halves in the pan near the chicken, and continue roasting for about 45 minutes more for a total of about 1 hour for a 3-lb. chicken. For larger birds, add another 10 minutes for each additional pound. The chicken is done when the leg wiggles freely in its joint and when the juices run clear from the thigh when you prick it and from the cavity when you tilt the bird. A thermometer inserted into the lower meaty part of the thigh should register 170°F. Set the chicken on a warm platter, propping up the hindquarters with an inverted saucer, and tent with foil to keep it warm while you make the sauce. Remove the rack from the pan.
• Make the sauce from the pan drippings (see photos). Carve the chicken and serve the meat drizzled with some sauce and with the roasted garlic on the side.
  

  Good drippings are the foundation for a good sauce. Tilt the pan and spoon off as much fat as possible. Set the pan over high heat to caramelize all the juices, but be careful not to let them burn.