1 4 to 5 pound roasting chicken - whole
4 garlic cloves, minced
1 T. lemon zest
1/4 cup butter - softened
1 lemon - sliced thin
Seasoning salt

Thoroughly wash and pat the chicken dry.  Put him on a cutting board back side up. Line your cutting board with
parchment paper and clean-up is MUCH easier because you can just throw the paper away) Using kitchen shears,
cut out the backbone by cutting up either side of it.  Remove and discard.  

Open the chicken and look for the breast cartilage on the inside.  Using a sharp knife, carefully separate it from the breast
meat, cut out and discard.  Cut off the wing tips as well-- they'll just burn and be inedible.

Turn the chicken back to breast side up and use your fingers to carefully loosen the skin from the breast and from
the thighs.  Use your fingers to loosen all the way around to the legs.  Wash your hands.

Mix the butter, garlic, lemon zest and a little seasoning salt in a small bowl.  Mentally dividing the butter into
fourths, insert 1/4 into each of the openings you have made under the chicken skin.  Just stuff it under the skin
with a teaspoon and smoosh it  around.  Wash your hands.

Sprinkle the entire chicken with seasoning salt.  Put the chicken on a jellyroll pan, cover and refrigerate until
you're ready to cook.  I like to do this messy part in the morning so it's out of the way.  Wash your hands
and everything you or the chicken have touched.

Preheat your grill.  Turn to medium.  Oil the grill.

Put the chicken on the grill skin side down for 10 minutes or so.  Keep on eye on it because the escaping
butter and fat will cause flare-ups.

Using tongs, flip the chicken over, insert your meat probe into the thickest part of the breast, close the lid
and let it cook until the probe says 165 degrees.

You'll find your chicken easy to cut when you fix it this way.  I served rice and green beans with ours.  Enjoy!