1 organic chicken salt black pepper 2 tbsp unsalted butter 2 tbsp olive oil 1 tbsp agave nectar 2 lemons, juiced and zested 4 garlic cloves 1 cup fresh basil 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.
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