Roasted Rosemary Lemon Chicken
By: Karen Kelly
Published: Thursday, June 13, 2019 - 9:16pm

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.

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}