1 roasting chicken, 5-6 lbs, rinsed & patted dry
2 bay leaves, crumbled
2 cloves garlic, crushed
1 tbsp. grated lemon zest
2 tbsp. usalted butter, room temperature
2 tbsp. olive oil
1 tbsp. lemon juice

1. Preheat oven to 325 degrees.

2. Loosen the breast skin from the meat on the chicken. Mash together the bay leaves, garlic, lemon zest and butter. Spread mixture under the skin on each side of breastbone. Rub the olive oil and lemon juice all over the skin of the chicken.

3. Place the chicken, breast side up, in a roasting pan. Roast 45 minutes, basting occasionally. Increase the heat to 375 degrees; continue roasting until skin is crisp and golden brown and the internal temperature of thigh reaches 170 degrees (45 to 60 minutes more).

4. Transfer chicken to a platter. Let rest 10 to 15 minutes, before carving. Serves 4.

This is great with scalloped rhubarb (see recipe in the vegetable section).