2 sticks unsalted butter, at room temperature
2 cups button mushrooms
Extra Virgin Olive Oil
Preheat oven to 400 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 the cavity with lemon, half of the garlic bulb, a sprig fresh rosemary, 2 sprigs fresh thyme, 1 sprig fresh sage. In a food processor combine butter, 3 cloves garlic (minced), 1 sprig rosemary, 1 sprig thyme, and 1 sprig sage and process until well combined. Season the butter with salt and pepper.