Herb & Garlic Roasted Chicken

Preheat the oven to 425°F.

Line a baking sheet with aluminum foil, and position a wire rack in the pan.

Remove and discard the giblets from the cavity of the chicken.

Liberally season the chicken inside and out with salt and black pepper.

Place the softened butter in a medium bowl.

Finely grate or press the garlic clove into the bowl of butter.

Remove the stems from the rosemary and thyme. With a sharp knife, mince rosemary, thyme, parsley, and dill.

Stir the garlic and herbs into the butter with a fork.

With clean hands, rub the herb-garlic butter over the surface of the chicken and under the breast skin.

Place the chicken on the roasting rack breast side up. Tie the legs securely together with kitchen twine, and tuck the wing tips beneath the body of the chicken.

Roast the chicken on middle rack of oven until the thickest part of the chicken breast reaches an internal temperature of 160°F, 60-80 minutes.

Check to see that chicken is done. Remove from oven or add time as needed.

Allow chicken to rest for 10 minutes before carving and serving. Leftovers may be refrigerated for 3-4 days or frozen for up to 2 months.