My cousin decided to become a vegetarian after handling a raw chicken, and that was my first thought when I opened the chicken package yesterday. After I got it all rinsed off, though, I actually warmed up to handling the thing. I had made a lemon-thyme butter, which I rubbed under the loosened skin on the breast. Then I rubbed more all over the outside of the chicken, seasoned the inside with salt and pepper, and stuffed a cut-up lemon, a bunch of thyme springs, a small halved onion and some halved garlic cloves in the cavity. Placed it breast side up in my heavy, deep-sided skillet on top of a cut-up onion and some baby carrots and roasted it at 450 degrees, basting it every once and a while with the pan juices. I think the whole operation took about 1 hour 45 minutes, but I'm not really sure. I had stuck my thermometer in the thigh and took the chicken out when the temperature reached 165 degrees. The breast had reached about 162, but it was still really tender, juicy. Must've been all that butter.