Preheat oven to 450F

Pat chicken dry with a paper towel and arrange on a roasting pan.

Crush the garlic and rosemary using a mortar and pestle tool until the texture becomes paste-like.

Make the compound butter by mashing the butter using a fork. Add the garlic and rosemary paste and season with Knorr Liquid Seasoning. Mix well. Set aside.

Place the chicken on a clean cast iron pan or a baking tray.

Loose the skin from the meat by sliding your fingers between the meat and the skin. Spread the compound butter between the meat and skin of the chicken. Put the remaining butter inside the cavity.

Squeeze lemon all over the chicken and sprinkle salt and ground black pepper. Stuff the lemon peel inside the cavity.

Put the chicken inside the oven and bake for 20 minutes. Lower the temperature to 350F and continue baking until the internal temperature reaches 165F (it took me 50 minutes for this step, total baking time is 70 minutes).

Remove the chicken from the oven. Cover with aluminum foil and let the chicken rest for 20 minutes.

Serve. Share and enjoy!