Lemon and Rosemary Roasted Chicken
Author: 
Recipe type: Roasted Chicken
Prep time: 
Cook time: 
Total time: 
Serves: Varies
 
Ingredients
  • 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
Instructions
  1. Preheat the oven to 425 degrees.
  2. Wash the chicken inside and out and pat dry.
  3. Slice the lemon
  4. Chop the onion
  5. Chop the rosemary
  6. Fill the cavity with lemon, onion, rosemary and garlic.
  7. Squeeze a piece of lemon into the cavity.
  8. Add a tablespoon of butter to the cavity. Optional.
  9. Massage the chicken with softened butter.
  10. Lift the breast skin and place chunks of butter between the meat and skin.
  11. Truss it. Tie the ends of the drumsticks together and tuck the wings under the body.
  12. Salt and pepper or add seasonings of your choice.
  13. Place in a greased roasting pan that is about 1 inch larger than the chicken.
  14. Roast chicken
  15. The roasting time will vary depending on the size of the chicken.
  16. Roast at 425 degrees for the first 15 minutes and then reduce temperature to 350 degrees.
  17. The total roasting time will be at least 1½ to 2 hours depending on the size of the chicken.
  18. Continue roasting until a thermometer registers 165 degrees.
  19. Baste chicken with juices or additional lemon juice if you like.
  20. 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/