Roast Chicken with Lemon and Rosemary

1 whole chicken (3-3 1/2 pounds)
1 onion
1 lemon
1 head of garlic
1 sprig of fresh rosemary (you can use dried)
1/2 cup chicken broth
soft butter or extra virgin olive oil
salt
pepper
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Preheat oven to 425

Cut the onion into quarters.  Put 1 quarter in the chicken and the rest in the pot.

Cut the lemon into quarters.  Put 1 quarter in the chicken and the rest in the pot.

Cut the head of garlic in half.  Put half in the chicken and half in the pot.

Cut the sprig of rosemary into thirds.  Put 1 third in the chicken and the rest in the pot.

Salt and pepper the chicken.

Massage the chicken with the soft butter to coat.

With kitchen twine, tie the chicken legs together (to keep the good stuff from escaping).  Put the buttered, trussed bird into the pot.  Add chicken broth.

Roast, uncovered, in oven for about 45 minutes to an hour.  Enjoy!