Roast Lemon Chicken with Garlic and Herbs.

Roast Lemon Chicken with Garlic and Herbs is a crispy-skinned, extra juicy, oven-roasted chicken with the clean, classic, bright, and fresh flavors of lemon, fresh herbs, and garlic.

Ingredients

• 4 tbsps butter, softened
• 1 bunch fresh thyme, 1 tbsp of it minced
• 1 tbsp fresh parsley, minced
• 2 heads of garlic, cut in half crosswise
• 1 3-4 lb whole chicken
• 2 large lemons, cut into quarters lengthwise
• 1 large onion, cut into 6 wedges
• 4 small potatoes, cut in half lengthwise
• 1 medium butternut squash, peeled, seeded, and cut in half lengthwise
• olive oil
• salt and pepper

Instructions
1)Preheat your oven to 375°.  Drizzle a few tablespoons of olive oil into a large roasting pan.
2)Break off 1 clove of garlic, peel, and mince.  In a small bowl, mix together the minced garlic, butter, and minced herbs.
3)Generously salt and pepper the inside cavity of the chicken.  Stuff the chicken with the bunch of thyme, some lemon slices (2 or 3, whatever you can fit), and one of the halves of garlic.  Gently separate the skin from the breast of the chicken with your finger. (See this in pictures here.)  Fill the area under the skin with half of the butter mixture.  Spread the rest of the butter mixture over the outside of the chicken.  Tie the legs together with kitchen twine (dental floss works, too).  Place the chicken into the center of the roasting pan.
4)Place the butternut squash face down in the pan on either side of the chicken.  Fill in the rest of the space in the pan with the potatoes, onion slices, garlic, and cut lemons.  Generously drizzle the vegetables and chicken with olive oil and season with salt and pepper.  Squeeze one or two of the slices of lemon over everything in the pan.
5)Roast in the preheated oven for 1 hour and 15 minutes  (internal temperature should read 165°), flipping the vegetables about two-thirds of the way through the cooking time.  Tent with foil and let rest for 10 minutes before serving.