Lemon and Herb Roasted Chicken

• 12 cup unsalted butter, softened
• 2 teaspoons fresh rosemary, chopped
• 2 lemons, thinly sliced
• 1 (3 lb) roasting chickens

1. Preheat oven to 400.
2. Combine sage, rosemary, and butter in a small bowl.
3. Place butter mixture and lemon slices under skin of breast and in cavity of chicken.
4. Roast, uncovered for about an hour, until juices run clear.

unsalted butter, fresh rosemary, lemons, roasting chickens

Taken from www.food.com/recipe/lemon-and-herb-roasted-chicken-202883 (may not work)