Roasted Rosemary Lemon Chicken
Ingredients
1 whole chicken 5-6 pound
1 lemon cut in half
2 sprigs fresh rosemary
3 tbsp unsalted butter room temperature
1 tsp garlic chopped
1 tbsp lemon zest
salt and pepper
Preparation
1
Preheat oven to 425 degrees. Put oven rack in the middle.
2
Remove giblets from chicken.
3
Generously salt and pepper inside the cavity. Add the cut lemon and one whole sprig of rosemary inside.
4
Tie the legs together with kitchen twine.
5
Place chicken in a cast iron skillet or a roasting pan.
6
In a small bowl mix the soft butter, garlic, lemon zest and 1 tbsp chopped fresh rosemary.
7
Gently pull the skin away from the chicken and massage the butter mixture all over the chicken under the skin, being careful not to break the skin.
8
Rub more butter on top of the chicken skin and sprinkle with more salt and pepper.
9
Cook chicken 45 - 55 minutes or until an instant thermometer inserted in the thickest part of the thigh registers 160 degrees.
10
If the chicken starts to get too brown on top, place a piece of foil over the top of the chicken and continue to cook.
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About
Roasted Rosemary Lemon Chicken is a moist and delicious weeknight dinner the whole family will love. Make two and have leftover chicken for the week. {gluten-free}
Other Names:
Roasted Chicken
Added:
Thursday, June 13, 2019 - 9:16pm
