Preheat the oven to 500°F

Pat the inside and outside of the chicken dry with paper towels.

In a small bowl, mix together the butter, Dijon mustard, sherry vinegar, thyme leaves, rosemary, lemon zest, and garlic cloves. Carefully separate the skin from the chicken breast. Rub the butter mix between the skin and chicken breast on both sides. Place the lemon slices under the skin over each chicken breast. Place two lemon halves in the cavity of the chicken and fold the skin back into place.

Drizzle the olive oil over the chicken and rub in salt and pepper over the top. Place the chicken on a rack inside a roasting pan. Pour a cup of chicken stock into the bottom of the roast pan. Place the remaining lemon halves on top of the rack next to the chicken.

Place the chicken in the oven and immediately reduce the temperature to 350°F. Cook for about 1 hour 45 minutes, or until an internal temperature at the meatiest part reads 160°F. Remove the chicken from the oven and place on a cutting board. Let rest for about 15 to 20 minutes, or until the internal temperature raises to 165°F.

While the chicken is resting, make the gravy. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and let roast for about 1 minute, stirring almost constantly. Slowly add in the almond milk, whisking constantly. Once fully incorporated with the flour, carefully scrape in the pan drippings and add an additional cup of chicken stock. Add in the lemon juice and season to taste with salt and pepper. Bring to a light simmer and then reduce the heat to low until thickened.

Carve the chicken and plate. Serve with desired sides and gravy. Enjoy!