PREPARATION:

1. Dry off the skin of the chicken completely. This allows it to brown well. Sprinkle with sea salt and freshly cracked pepper.
2. Combine the butter and lemon juice and using a brush paint the outside of your chicken all over.
3. Preheat the oven to 450 degrees to initially blast cook it. This allows the skin to brown and locks in the flavor.
4. Place in a roasting pan and cook for 15 minutes and then turn down the heat to 375 degrees. Paint with the butter and lemon juice mixture about every 10 minutes.
5. When the chicken is done the thermometer will read 170 degrees. Make sure to insert the thermometer in the thickest part of the breast meat, not too close to the skin or the bone. Tip the chicken in the roasting pan, if the juice comes out red, continue to cook the bird. Check after five minutes.

Chicken Roasting Times (unstuffed)

1. 2½ - 3 lbs - 1 - 1¾ hrs
2. 3½ - 4 lbs - 1½ - 1¾ hrs
3. 4½ - 5 lbs -1½ - 2 hrs
4. 5 - 6 lbs - 1¾ - 2½ hrs

Chicken Roasting times (stuffed)

1. 2½ - 3 lbs -1½ - 2 hrs
2. 3½ - 4 lbs - 1¾ - 2¼ hrs
3. 4½ - 5 lbs - 2 - 2½ hrs
4. 5 - 6 lbs - 2¼ - 2¾ hrs

   Source: Help With Cooking. *These are approximate numbers, please refer to your thermometer.