Roasted Chicken, Salad, and Potato Salad

Prep: Soften butter. Add spices from bag, garlic, and your own salt and pepper to your preference. Rinse chicken under cold water and remove giblets from the cavity. Use paper towel to pat dry. Apply butter spread and bake as noted below.

1 Whole Chicken (4-5 lb)

1 stick butter, softened

2 cloves garlic, crushed

2 tsp dried basil

1 tsp dried oregano

1 tsp dried rosemary

sea salt

black pepper

1 lemon halved (optional)

Heat oven to 350. Push fingers between skin and meat on breast. Mix garlic, basil, oregano, rosemary, sea salt, black pepper and butter. Put butter spread between skin and breast, between legs and body and in cavity. Put lemon in cavity. Salt and pepper skin. Place in a roasting pan (over a rack if you have one), breast side down. Bake 60-90 minutes until juices run clear. In the last 20 minutes or so, flip the chicken over (use tongs inserted in the cavity) to brown the breast.