What you will need:

• A roasting pan, a large oven pan with a lid, or a Dutch/French oven large enough to fit your chicken.

• A small microwaveable bowl to melt and mix your butter and honey.

• A brush, to apply your honey butter.

• A small mixing bowl to combine your spices.

• A few inches of butcher's twine to tie the legs.

• Meat thermometer.

Ingredients:

Meat:

• 1 5 lbs. whole chicken, uncooked.

For the pan:

• Cooking spray.

Honey Butter:

• 3 tablespoons butter

• 1 tablespoon honey

Chicken Seasoning:

• 1 teaspoon dried oregano

• 1 teaspoon dried parsley

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon Himalayan pink sea salt

• 1/2 teaspoon ground black pepper

To stuff the chicken:

• 1/2 a lemon, cut into 1/4-inch slices

• 1/4 cup fresh parsley

• 1 teaspoon of the chicken seasoning listed above.

1. Coat the bottom of your pan with cooking spray and preheat the oven to 300 degrees.

2. Remove the wrappings from your chicken and place it in your roasting pan.

3. Pat the chicken dry with paper towels inside and out.

4. Gather all your herbs and spices in a small mixing bowl and stir until all contents are evenly combined.

5. Rub the inside of the chicken with around a teaspoon of the herbs and spices, and then stuff it with your fresh parsley and lemons, and tie the legs closed with the butcher's twine.

6. Melt your butter, add the honey to the butter, and stir well with a whisk or spoon.

7. Brush the honey butter on all areas of the chicken except the bottom facing the pan and the inside.

8. After you have finished brushing, sprinkle your small mixing bowl of herbs over everywhere you brushed the honey butter.

9. Put a lid on your chicken and cook it at 300 degrees for the first two hours. After two hours, turn your oven up to 400 degrees and cook for an additional 15 minutes.

10. Always check with a meat thermometer to make sure the internal temperature of your chicken is at least 165 degrees, and Enjoy!