Roasted chicken, Dad's way

This is how my father, Gary Nair, roasts his chickens.

1 whole chicken (if storebought, remove organs from inside the cavity)

3 Tbsp. softened butter

2 cloves garlic, minced

2 tsp. poultry seasoning or minced fresh herbs

One lemon, cut in half

Salt and pepper to taste

1. Preheat oven to 400 degrees.

2. Rinse chicken and pat dry. Truss it or tie the legs together with cooking twine. Place bird on a roasting rack in a roasting pan.

3. Mix garlic, poultry seasoning and butter together. Using fingers, gently separate the skin from the breast and rub most of the butter mixture under the skin. Rub the rest of it all over the outside of the chicken.

3. Squeeze lemon juice all over the outside of the bird. Stuff both lemon halves inside the cavity of the chicken.

4. Turn chicken breast-side down. Pour 2 cups of water in bottom of pan. Roast bird for 20 minutes. Turn it over and insert meat thermometer in the groin area between the leg and body of the bird. Make sure it is not touching bone.

5. Roast another 30 minutes, then turn the temperature down to 350 degrees. Roast until internal temperature reaches 165 to 170 degrees. Remove from oven, tent with foil and let sit for about 15 minutes before carving.