Herb-Roasted Spring Chicken

Begin with a hot oven to crisp the skin.

1 roasting chicken, about 4 lbs.
1 lemon, halved
2 cloves of garlic, peeled and mashed
1 bunch fresh tarragon or rosemary
salt and pepper, to taste
2 T butter
2 T extra-virgin olive oil
1 cup water

Preheat the oven to 450 degrees F.

Rinse the chicken and pat dry. Remove any excess fat. Squeeze the lemon inside. Carefully slide your fingers between the skin and the breast meat; insert the garlic and 2 sprigs of the herbs. Season well with salt and pepper. Place in a shallow roasting pan.

Lower the oven to 425 degrees F. In a small saucepan, melt the butter with the oil and drizzle it over the chicken. Roast for 1 hour, basting every 20 minutes.

Remove the chicken to a platter. Discard the fat and add water to the pan; whisk well over medium heat, scraping up any brown bits on the bottom of the pan. Remove the sauce to a small pot; boil 2 to 3 minutes. Season with salt and pepper. Carve the chicken and serve with the sauce. Garnish with remaining herbs.