Lemon Butter and Herb Roasted Chicken

• 2 -3 lbs whole chickens
• 12 cup butter (1 stick)
• 1 whole lemon (juice from)
• 2 teaspoons garlic powder (or 1 clove crushed)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon basil
• 1 teaspoon onion powder

1. remove any intestines inside chicken and rinse with cold water.
2. let dry on coolig rack while making sauce.
3. melt butter in small sauce pan on low heat.
4. add butter, juice from lemon, garlic, salt, pepper, basil, and onion.
5. simmer about 15 minites, lightly whisking.
6. tuck legs and wings under chicken and place in 9x9x2 in pan, with spine facing up, make sure legs and wings are tucked inches.
7. pour lemonbutter over chicken, spooning over entire body.
8. cover with aluminum foil.
9. cook at 450 for half an hour.
10. lower heat to 350, remove chicken, baste with juices from pan.
11. recover and put back in oven.
12. cook chicken about 1 1/2 hours, basting every 30 minute.
13. check doneness by poking hip joint, if runs clear its done, if red, then cook another 30 minute.

chickens, butter, lemon, garlic, salt, pepper, basil, onion powder

Taken from www.food.com/recipe/lemon-butter-and-herb-roasted-chicken-404113 (may not work)