Roast Chicken with Rosemary, Lemon, and Garlic

There are so many things you can do with chicken, but roasting a whole one for a few hours is one of my favorites! Last night, after rinsing and drying off the chicken, I melted some butter in a saucepan with a few cloves of garlic just squashed the flat of the knife to get the juices out. I squeezed a lemon (from the garden!) into there as well and just heated it up on warm. I cut up the squeezed lemon into quarters and stuffed that into the chicken, along with a few sprigs of rosemary (also from the garden!). Brushed the chicken with some of the flavored butter and roasted it at 300 for a few hours, basting it now and then with more butter.