Discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
3.
Combine butter and next 7 ingredients (through garlic) in a small bowl. Rub mixture under loosened skin, over flesh; rub over top skin. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a rack; place rack in roasting pan. Place shallots, thyme sprigs, and lemon in cavity of chicken.
4.
Bake at 350° for 45 minutes. Increase oven temperature to 450° (do not remove chicken); bake at 450° for 15 minutes or until a thermometer inserted in meaty part of leg registers 165°. Remove chicken from pan; let stand 10 minutes. Discard skin. Carve chicken.
5.
NOTE: Allow the chicken to stand at least 10 minutes before you slice it so the juices redistribute throughout the meat.
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