Lemon and Rosemary Roasted Chicken
Author: Sock Box 10
Recipe type: Roasted Chicken
Prep time:
Cook time:
Total time:
Serves: Varies
- 4-6 tablespoons of butter unsalted, salted or seasoned and separated. The amount of butter can vary depending on your tastes.
- 1 medium sized onion cut in large chunks
- 1-11/2 lemons sliced
- 3-4 cloves of garlic. (I've used more)
- Handful of fresh rosemary (I've also used dried)
- Salt
- Freshly ground pepper
- One 3-4 pound chicken
- Preheat the oven to 425 degrees.
- Wash the chicken inside and out and pat dry.
- Slice the lemon
- Chop the onion
- Chop the rosemary
- Fill the cavity with lemon, onion, rosemary and garlic.
- Squeeze a piece of lemon into the cavity.
- Add a tablespoon of butter to the cavity. Optional.
- Massage the chicken with softened butter.
- Lift the breast skin and place chunks of butter between the meat and skin.
- Truss it. Tie the ends of the drumsticks together and tuck the wings under the body.
- Salt and pepper or add seasonings of your choice.
- Place in a greased roasting pan that is about 1 inch larger than the chicken.
- Roast chicken
- The roasting time will vary depending on the size of the chicken.
- Roast at 425 degrees for the first 15 minutes and then reduce temperature to 350 degrees.
- The total roasting time will be at least 1½ to 2 hours depending on the size of the chicken.
- Continue roasting until a thermometer registers 165 degrees.
- Baste chicken with juices or additional lemon juice if you like.
- Depending on the amount of butter used, you can add water to your pan. I usually do this at about 45 minutes into the roasting time.
Recipe by Sock Box 10 at https://sockbox10.com/recipes/lemon-and-rosemary-roasted-chicken/
3.5.3208