Roast Chicken
Description
There really is nothing to be scared about when making roasted chicken. It actually is simple to do, rinse the chicken and pat it dry, rub butter inside and out, stuff it with lemons and rosemary and bake. You will wind up with a wonderful main dish that
Ingredients
1 whole chicken
3/4 c. butter, softened
3 whole lemons, divided
4 sprigs rosemary, divided
kosher salt, to taste
black pepper, to taste
Directions
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Preheat oven to 425 degrees. Line a baking sheet with heavy duty aluminum foil.
Rinse chicken and pat dry.
Wash lemons; zest 2 of the lemons. Strip the leaves off 1 of the rosemary sprigs; chop finely.
In a bowl, combine softened butter, lemon zest, rosemary, and salt and pepper, to taste.
Place chicken on the prepared baking sheet, breast side up.
Using fingers, rub butter mixture all over the chicken, under the skin, and inside the cavity.
Cut lemons in halves; squeeze the juice of 1 lemon all over the chicken. Place all six lemon halves and the remaining rosemary leaves into the cavity of the chicken.
Roast chicken for 1 hour, 15 minutes or until done. Skin should be deep golden brown and juices should be sizzling.
Carve and serve.
4 servings.
** If desired, strain the juices and make gravy.