Roast Lemon Chicken

[devonsmom]

 
      3 lemons
      1/4 cup(s)unsalted butter
      1 (4-pound) whole chicken
      1 teaspoon(s)salt
      1/2 teaspoon(s)(crushed) black peppercorns
      6 clove(s)(large) garlic, crushed
DIRECTIONSHeat oven to 500 degrees F. Zest and juice 1 lemon. Heat the lemon
  juice and the butter together in a small saucepan and set aside. Sprinkle the
  chicken cavity with 1/2 teaspoon salt and 1/4 teaspoon of the crushed
  peppercorns. Gently slide two fingers under the skin of the breast and rub
  half of the zest and 1/8 teaspoon pepper onto the breast meat. Cut 1 lemon
  into quarters and place it and the garlic in the cavity. Tie the legs together
  with butcher's twine and season the outside of the bird with the remaining 1/2
  teaspoon salt and 1/8 teaspoon pepper. Place on a rack in a small roasting
  pan, and roast for 10 minutes. Reduce heat to 375 degrees F. Quarter the
  remaining lemon and place it in the bottom of the pan. Continue to roast,
  basting with a brush every 15 minutes with the prepared lemon butter, until
  the meat between the thigh and body (avoid touching the bone) reaches 167
  degrees F -- about 1 hour, 15 minutes. Let the chicken rest at least 15
  minutes to allow the juice to settle before carving.