1 whole free-range organic chicken
Salt and freshly ground black pepper
2 tbsp unsalted butter, at room temperature
2 tbsp olive oil
1 tbsp agave nectar
Grated zest and juice of 2 lemons
4 cloves garlic, smashed and finely chopped
1 cup thinly sliced fresh basil leaves
Leaves from 1 bunch of fresh thyme
Pre-heat the oven to 350°F. Discard the chicken giblets. Rinse the chicken and pat it dry. Place the chicken in a roasting pan and season it liberally with salt and pepper, inside and out.
In a small bowl, mix together the butter, oil, agave nectar, lemon zest and juice, garlic, basil, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Rub the mixture all over the chicken and season the chicken once more with a couple dashes of salt and pepper. Stuff the chicken's cavity with any excess seasoning and the 2 used lemons.
Transfer the chicken to the oven and roast until a meat thermometer inserted in the thickest part of the thigh (without touching the bone) registers 180°F, about 1 hour and 45 minutes. Remove the chicken from the oven and let it rest for 5 minutes before carving.