1 whole Glean Acres free-range, pastured chicken, approx. 4.5 lbs
1 stick (4 oz) good quality butter
2 cloves garlic, peeled and crushed
1 tsp EACH dried thyme, tarragon, and sage
1/4 tsp cayenne powder
A few sprigs fresh thyme
Salt and pepper
Preheat oven to 450°F. Bring butter to room temperature. Put chicken in large roasting pan. Mix half the garlic and all the dried herbs with the butter. Smear the herbed butter with your hands all over the chicken. Season to taste with salt and pepper (be generous) and squeeze the lemon over it all. Put the remaining garlic, sprigs of thyme, and squeezed out lemon halves inside the cavity.
Roast the chicken in the oven for 15-20 minutes, until skin is crisp and golden. Then, turn oven temperature down to 375°F and continue cooking, basting occasionally, 35-50 additional minutes, or until thermometer inserted into thigh reads 165°. Let chicken rest 15 minutesbefore carving.