2 lemons
1/4 cup butter, melted
1 tbsp chopped fresh sage
2 tsp chopped fresh thyme
1 whole roaster chicken – about 4 lbs
3 sprigs sage
2 sprigs thyme

heat over to 350 degrees. Zest and juice one lemon; quarter remaining. In bowl, mix next 3 ingredients, 2 tbs lemon juice and 1/2 tsp lemon zest. Place lemon quarters and sage and thyme sprigs inside cavity; tie legs together with twine. Place on rack set in pan. Brush 1/2 herb mixture over chicken.

Roast chicken 1 hr and 20 mins or until inserted thermonmeter reads 165 F, basting occasionally with remaining herb mixture and pan juices. Let sit for 10 mins before slicing.