Oven Roasted Chicken with Lemon Rosemary Garlic Butter
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
Directions
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Preheat oven to 425 degrees. Position rack in the lower third of the oven.
Mix butter with minced rosemary, 3 cloves minced garlic, lemon zest, salt and pepper.
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.
Place chicken in a roasting pan breast-side-up. Add ½ cup white wine. Roast 30 minutes or until the breast is firm and just beginning to brown in spots.
Using tongs, turn the chicken breast-down, baste with juices and roast 20 minutes, until the skin is lightly browned.
Using tongs, turn the chicken breast-side-up and baste again. Add ½ cup water if wine has evaporated. Roast for about 20 minutes, until an instant-read thermometer inserted in the inner thigh registers 155° to 160° and juices run clear.
Transfer chicken to a cutting board and tent with foil. Remove aromatics and vegetables from the cavity, carve the chicken and serve.
Tip: Pat the chicken dry in the morning and let it sit uncovered all day in the refrigerator before roasting. It makes the skin extra crispy.
4-6 servings