Description

There is nothing like a roasted chicken dinner, and this one is special. It is a comfort food that everyone enjoys, but this one comes with a garlic, rosemary and lemon butter baste that is out of this world. Use the leftovers for sandwiches, salads and

Ingredients

• 4-5 lb. chicken, at room temperature -giblets and neck removed from cavity
• 2 onions, quartered
• 1 head garlic, cut in half + 3 garlic cloves minced
• 3 lemons, 2 cut in half and remaining one sliced into thin slices
• 4 T. unsalted butter, softened (use real butter)
• 2 t. grated lemon zest
• 2 fresh rosemary sprigs + 1 sprig, minced
• Kosher salt, to taste
• freshly ground pepper, to taste
• ½ c. white wine

Steps

1. Preheat oven to 425 degrees. Position rack in the lower third of the oven.
2. Mix butter with minced rosemary, 3 cloves minced garlic, lemon zest, salt and pepper.
3. Wash chicken and pat the chicken dry; rub half of the butter, garlic and lemon zest mixture under the skin and the rest over the chicken; season with salt and pepper. Generously season chicken cavity with salt and pepper; stuff with lemon half, ½ head garlic, 2-3 quarters onion and 2 rosemary sprigs. Truss legs with cooking twine and tuck wings under bird.