Place empty 10-inch cast iron skillet in oven. Heat oven to 450°F.
Pat chicken dry; tuck wings underneath chicken and truss legs. Set aside.
Combine Philia, softened butter, and salt in small bowl. Rub chicken with herb butter mixture. Squeeze lemon over top.
Carefully remove hot skillet from oven. Set prepared chicken in skillet; place lemon wedges around chicken. Carefully place hot skillet back into oven.
Reduce heat to 400°F. Cook 1 hour or until meat thermometer inserted into thickest part of chicken thigh reaches 165°F. Allow chicken to rest 10 minutes before carving and serving.
1 (3- to 4-pound) whole roasting chicken
1/4 cup Philia Dill & Garlic Feta Spread
1/4 cup butter, softened
1 teaspoon salt
1 lemon, for juice
+ Calories: 280
+ Fat (g): 14
+ Saturated Fat (g): 0
+ Trans Fat (g): 0
+ Cholesterol (mg): 130
+ Sodium (mg): 650
+ Carbohydrate (g): 2
+ Dietary Fiber (g): 0
+ Sugars (g): 0
+ Protein (g): 34
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