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Ingredients

• 1   4- to 5-pound whole free-range chicken
•   Kosher salt and freshly ground black pepper
• 1   lemon, halved
• 1   garlic bulb, halved through the equator (horizontally)
• 1 sprig  fresh rosemary
• 4 sprigs  fresh thyme
• 2 sprigs  fresh sage
• 1/4   bunch fresh Italian flat-leaf parsley (about 4 sprigs)
• 2   sticks unsalted butter, room temperature
• 2 cups  button mushrooms

Description

Preheat Oven To 400 Degrees F. Rinse The Chicken With Cool Water, Inside And Out, And Pat Dry With Paper Towels. Season The Cavity With Salt And Pepper, Then Stuff With Lemon, Garlic, Rosemary, Thyme, And Sage. In A Food Processor Combine The Parsley And

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