To make garlic butter:
In a food processor
, combine all ingredients. Blend
until a perfectly smooth paste forms.
To make chicken:
Preheat the oven to 400 degrees F. With clean hands, wash the chicken, remove the giblets
, and pat the chicken completely dry with paper towels.
the bottom of a sturdy roasting pan. Salt the inside of the chicken with 1 teaspoon sea salt and stuff with the lemon wheels, thyme, rosemary
, and garlic.
Using butcher's twine, truss
the chicken (breast side up), making sure to tuck in the wings and legs tightly. Place the chicken in the roasting pan and generously baste
it with the garlic butter.
Cover the chicken loosely with aluminum foil and roast
for approximately 2 hours. (Cook whole roasting chickens, fully thawed, 20 to 25 minutes per pound.) Remove the foil for the last 30 minutes of roasting time. Make sure the internal temperature reaches 165 degrees F, the juices run clear, and the flesh is firm to the touch.