Elizabeth Frink's Roast Lemon Chicken

• 1 3-pound chicken
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 lemons
• 6 cloves garlic, peeled
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon coarsely chopped fresh parsley

1. Preheat the oven to 325 degrees.
2. Place the chicken in a large baking dish and season inside and out with salt and pepper.
3. Rub the peel of one of the lemons over the outside of the chicken.
4. Then cut the lemon into 8 pieces and squeeze juice over and into the chicken.
5. Put the lemon pieces inside the chicken along with the garlic cloves.
6. In a small pan, melt the butter in the olive oil and pour on top and inside the chicken.
7. Tie the legs together with kitchen string.
8. Roast the chicken for 1 1/2 hours, until an instant-read thermometer inserted in the thickest part of the leg registers 180 degrees, basting every 15 minutes with pan juices.
9. Half an hour before taking the chicken out, pour the juice from the second lemon over the chicken and sprinkle with parsley.

chicken, salt, pepper, lemons, garlic, butter, olive oil, parsley

Taken from cooking.nytimes.com/recipes/5559 (may not work)