Oven temp: 450
1 whole chicken (approximately 3 1/2 lbs)
4 T Fleurt Butter – Roasted Garlic Herb, Sundried Tomato or Chipotle Lime – softened, but not melted!!
1 small white onion
3/4 t salt
1 1/4t ground black pepper
Preheat oven to 450 degrees F. Remove bag with giblets & discard. Rinse inside and outside of chicken; dry outside of chicken thoroughly with paper towels.
Quarter the onion and lemon and stuff into the chicken cavity.
Using your fingertips, gently seperate the skin from the breast meat and legs. Rub the Fleurt Butter under the skin.
Tie the legs together with cooking twine. Rub the outside of the chicken with the salt and black pepper.
Place the chicken, breast side up, on a rack in a small roasting pan. Pour 1/4 cup of water into the bottom of the roasting pan. Roast the chicken for 1 hour or until juices run clear when the thickest part of the thigh is pierced with the tip of a knife. Internal temperature (when thermometer is inserted into thickest part of thigh) reaches 175 degrees F.
When the chicken is done, remove it from the roasting pan, tilting slightly to let the cavity juices to drain. Place the chicken on a platter and leave to stand for 10 minutes to allow the juices to set.
Remove the rack from the roating pan. Skim and discard fat from the pan juices. Add 1/4 cup of water to pan juices and cook for 1 minute on medium, stirring constantly. Serve carved chicken with pan juices.