3/4 garlic head, peeled
1/4 cup extra-virgin olive oil
3 fresh thyme sprigs, stems discarded
1 tablespoon butter, softened
3/4 teaspoon sea salt
1 (5-6 pounds) roasting chicken
1 teaspoon sea salt
1/2 lemon, thinly sliced into wheels
3 fresh thyme sprigs
2 fresh rosemary sprigs
1 garlic head, unpeeled, halved and broken into cloves
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