Tuesday, March 19, 2013

Lemon/Rosemary Roasted Chicken

This classic recipe will never get old.  It is a simple to put together and it is so delicious!  My family could not get enough of this chicken they ate it right to the bone!  It was just a nice fresh lemon *oh how I love lemon* meal!  You have to make this one you have to!

Oh I had to take a picture of it before hand!  Gorgeous isn't it??


  • 1 whole Chicken, Rinsed And Patted Dry
  • 3/4 cups Butter, Softened
  • 3 whole Lemons
  • 4 sprigs Rosemary
  • Salt And Pepper, to taste


Preheat oven to 400 degrees (convection bake. If you're using a standard oven, you can do 425.)
Zest two of the lemons. Strip the leaves off of one of the rosemary sprigs and chop it up finely.
In a bowl, combine softened butter, lemon zest, rosemary, and salt and pepper to taste.
Line a baking sheet with heavy duty aluminum foil and lay the patted-dry chicken on the foil, breast side up.
Use your fingers to smear the butter mixture all over the chicken, under the skin, and inside the cavity. Cut the lemons in half and squeeze the juice of one lemon all over the chicken. Place as many lemon halves you can and the remaining rosemary leaves into the cavity of the bird.
Place the chicken into the oven and roast it for 1 hour, 15 minutes or until done. Skin should be deep golden brown and juices should be sizzling.
Carve/cut up and eat away
Enjoy and Keep on cookin!

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