Ingredients
1
tbsp unsalted butter, softened
3
(1/4-inch-thick) lemon slices
Special equipment: an instant-read thermometer
Directions
1.
Rinse chicken and thoroughly pat dry, then sprinkle inside and out with salt and pepper and set in a shallow dish. Cover loosely with plastic wrap and chill at least 12 and up to 48 hours.
2.
Put oven rack in middle position and preheat oven to 500°F.
3.
Pat chicken dry, then rub skin with butter and put lemon slices in cavity. Put chicken in a small roasting pan in oven and reduce oven temperature to 425°F. Roast chicken, basting occasionally with pan juices, until thermometer inserted 2 inches into fleshy part of thigh (do not touch bone) registers 170°F, about 50 minutes. Let stand 15 minutes before carving.
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