Instructions: Melt 1 tablespoon butter and set aside. Combine remaining butter, garlic and rosemary in the work bowl of a food processor fitted with a steel blade. Process until smooth.

Gently loosen skin covering chicken breast. Work seasoned butter under skin so mixture covers the breast meat. Squeeze half of lemon over chicken and squeeze other half inside the cavity. Brush chicken with melted butter and sprinkle liberally with salt and pepper.

Place chicken on rack in baking pan. Tent with foil. Roast in hot wood-fired oven about 40 minutes, occasionally rotating pan to make sure all sides are exposed to heat. (Alternately, roast about 1 hour in a 375-degree oven) Cook until an instant-read thermometer inserted in the thigh registers 165 to 170 degrees.

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