1 organic chicken
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
  1. Pre-heat the oven to 350°F.
  2. Discard the chicken giblets. Rinse the chicken and pat it dry.
  3. Place the chicken in a roasting pan and season it liberally with salt and pepper, inside and out.
  4. 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.
  5. Stuff the chicken's cavity with any excess seasoning and the 2 used lemons.
  6. 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.
  7. Remove the chicken from the oven and let it rest for 5 minutes before carving.