1 whole pastured chicken
4 tablespoons butter, melted
1 lemon, finely zested
sea salt and black pepper
- Heat oven to 425°F. Pat the chicken dry with paper towels and place in a roasting pan. Sprinkle the cavity and exterior of the chicken liberally with salt.
- Cut the zested lemon in quarters and stuff into the cavity. Mix the lemon zest with the butter and drizzle over the chicken. Crack some fresh pepper over the top of the chicken.
- Roast until the bird registers 170°F with an internal meat thermometer, about 1 1/2 hours, or more, depending on how big the chicken is. Let the chicken rest 10 minutes before carving.