Preheat your oven 350°F. Rinse your chicken inside and out and discard any innards. Pat dry with paper towels. Let the chicken rest at room temperature while you prep the rest of the ingredients.Zest all of your citrus(still whole) and then squeeze the juice out.

Rub the chicken with the butter under the breast skin and all over the too part of the bird (wings and all). Be careful when going under the skin as it is very delicate and breaks easily. Rub the zest, salt and pepper all over where you just rubbed the chicken. Make sure you coat the chicken evenly. Pour the juice from the citrus over the chicken and fill the cavity with they left over orange and lemon halves as much as possible.

Truss your chicken: take a long piece of bakers twine (do not cut from the boll until finished tying the chicken) make sure the open cavity of the chicken is facing you. Starting from the middle of the twine, wrap the chicken from the back of the chicken to the front, make sure the wings are pressed to the body. Wrap the twine under each leg, up between the legs criss cross and wrap back around the ankles of the chicken and pull tight enough that the legs cross bones.

This will help to keep the chicken's form neat and with even cooking in the oven. It will also help keep the citrus in place. Finally cover the pan with aluminum foil.

Move your chicken to the roasting pan. Roast chicken, every 10-15 minutes pouring the juice over the chicken from the bottom of the pan, for 40 mins or until it reaches an internal temperature of 130° then remove foil and turn the oven up to 425° and cook until it reaches 155° and is gbd (Golden brown and delicious)!

Remove the chicken from oven and pan and let rest 10 mins on a cutting board or the like. Take twine off the chicken and slice however you want.

Bon apetit