Remove the giblets from the cavity of the bird. Then rinse off the inside and outside of the chickens. Pat dry with paper towels. Let the chicken come to room temperature. This will take 60-90 minutes.

Take the butter out of the fridge and let it come to room temp. Slice three of the lemons into wedges. Squeeze the juice from the third.

Once the chickens are at room temperature, heat your oven to 450 degrees. Generously sprinkle the inside of the cavities with salt and pepper. Fill the cavities of the chicken with the garlic and lemon slices. Then tie the legs of the chicken together with butchers twine or aluminum foil.

Place the chicken in a roasting pan breast-side-up. Then spread ½ tablespoon of butter between the breast and skin of the chicken.

Spread the remaining butter all over the chickens. Then sprinkle generously with salt, pepper, and dried basil.

Insert your iDevice Kitchen Thermometer into the thick meaty area of the chicken just above the drumstick. Place the chicken in the oven heated to 450 degrees. Cook until the chicken reaches 165 degrees. I cooked a 6 pound chicken and this took about 75 minutes. Check on the chicken after an hour, and cover it with aluminum foil if the skin is starting to get too crisp.

Let the chicken rest for 10 minutes before carving. Make gravy with the drippings while the chicken is resting.