Exceptionally juicy with the right amount of flavor to make this roast chicken the perfect comfort food.
Preheat oven to 350 Fahrenheit. (I used the convection roast setting on my oven for this recipe.)
Meanwhile, in a small bowl combine butter, garlic, salt, rosemary, and pepper.
Place whole chicken in a roasting pan on a roasting rack, breast side up. Make sure you remove the organs from inside the cavities. Place your fingers under the skin but on top of the breast meat and work your way back being careful not to tear the skin. This will make a space for the butter.
Once you have space between the skin and breast meat put 1/3 of the butter mix on one breast under the skin, and another 1/3 of the butter on the other breast under the skin and work it around so it's spread some what evenly under the skin on the breast meat. Tip: You can either keep your fingers under the skin to work the butter in, or place the butter under the skin, then work it around from on top of the skin.
Use the remaining butter to coat the outside of the chicken, legs, wings, topside of breast skin, etc.
Bake chicken for approximately 1 hour on the convection setting. Chicken is done when internal temperature is 165 Fahrenheit. If you do not have a convection setting add an additional 20 to 30 minutes to the cook time. Check the temperature after an hour of baking to make sure you don't overcook the bird. Oven temperatures do vary which will affect cook times.
Remove chicken from oven and allow it to rest for at least 30 minutes before carving.