Fall evenings plus this Roasted Chicken? Yes, please!
Squeeze 2 of the 3 lemons into small bowl, add zest, garlic, herbs, butter, salt, and pepper.
Use your hands to spread lemon herb butter between the skin and meat layers all throughout the chicken as well as over the top of the skin. Sprinkle with extra salt and pepper all over. Place lemon peels inside chicken cavity. Tie legs together with twine.
Place chicken breast side up on roating rack in a roasting pan. Pour 1/2 c water into bottom of pan.
Roast chicken about 1 hour. Turning over halfway with tongs. Skin should be golden brown and crispy. Remove from oven and let rest 20 minutes before cutting.
To make Gravy, heat pan drippings in saucepan over low/medium heat to a simmer. Make a slurry of cornstarch and cold water by whisking together. Slowly whisk the cornstarch slurry into the pan drippings. Season with salt and pepper. Serve over mashed potatoes.
PRESSURE COOKER: Rub and prepare chicken as directed. Turn pressure cooker on and begin to heat inner pot. Add a little oil and heat oil in pot. Brown all sides of whole chicken in pot. Leave chicken in pot breast side down (if you have a rack, use it, if not, it'll be fine), add 2 c broth to bottom of pot, lock lid and cook on meat setting 6 minutes per pound. Natural release.