Ingredients

• 1 chicken (3 1/2 pounds), rinsed and patted dry
• 2 cloves garlic, smashed and peeled
• 2 to 3 tablespoons unsalted butter, room temperature
• Coarse salt and freshly ground pepper
• 1 lemon, quartered

Directions

1. Preheat oven to 425 degrees. Line a roasting pan with a rack, set aside. Rub chicken all over with garlic and then with 2 tablespoons butter. Season inside and out with salt and pepper. Place garlic cloves and lemon pieces inside the cavity. Tie legs together with kitchen twine.

2. Place chicken on rack in prepared pan and tuck the wing tips under. Roast until the juices run clear when the thigh is pierced, 45 minutes to 1 hour. Transfer chicken to a platter, and discard twine. I Then I added some chicken broth to the bottom of the pan to get the drippings and made gravy. I make my gravy by adding potato water and bullion cubes to the drippings and thicken it with a slurry of water and flour.

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