1 (3 lb.) whole roasting chicken
3 oz. butter (a little less than 1/2 stick)
1 tsp. garlic, minced
1 lemon, quartered
garlic powder, salt and pepper
small bunch sprigs fresh Rosemary and/or thyme
4 rashers thickly cut bacon
1 1/2 tsp. Italian seasoning

Preheat oven to 375°F.

Blend together the seasoning, finely minced garlic and softened butter. Sprinkle the chicken lightly, all over, with garlic powder, salt and pepper.

Carefully lift the skin on the chicken breast using a sharp knife, and spread half of the butter mixture underneath.

Prick the thighs and breast flesh with a fork and rub in a little more of the butter mixture. Place the remaining mixture inside the bird with the lemon quarters and fresh herbs.

Place the chicken in a roasting pan and cover the breast with the bacon.

Cover with foil and cook for one and a half to two hours, or until tender, basting frequently. 15 minutes before the end of cooking time, remove the foil and brown the bacon.