Roast Chicken with Herbs
Ingredients
- 2 whole chickens (3 ½ to 4 pounds each), rinsed and patted dry inside and out, necks reserved (livers and giblets discarded)
- Coarse salt and ground pepper
- 1 lemon, quartered
- 1 head garlic, halved horizontally, then vertically
- 1 bunch fresh thyme
- 1 bunch fresh rosemary
- 2 tablespoons butter, room temperature
- Pan Sauce for Roast Chicken (optional)
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