Roast Chicken
This recipe prepares an easy butter spread using rosemary and lemon zest. Be prepared to roll up your sleeves — the most effective way to coat the chicken is to use your hands.
Dovetailing Tip; Shred the leftover chicken to be used on day 4 in Shortcut Chicken Enchiladas.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 stick | butter, softened |
| 2 | whole lemons, zested |
| 4 sprigs | fresh rosemary |
| salt and pepper | |
| 1 | whole roaster chicken, rinsed and patted dry |
Directions:
Preheat the oven to 400 degrees F. Line a baking tray with foil.
Place the softened butter in a bowl with the lemon zest. Strip the leaves from 1 sprig of rosemary, finely chop and add along with some salt and pepper. Mix everything together.
Lay the chicken on the foil-lined baking tray, breast-side up. Use your fingers to smear the butter mixture all over the chicken, under the skin and inside the cavity.
Squeeze the juice of 1 of the lemons over the chicken, and then place the 4 lemon halves (if they fit!) inside the cavity of the chicken along with the 3 whole remaining sprigs of rosemary.
Put the chicken in the oven and roast it until done, about 1 hour 15 minutes. The skin should be deep golden brown and the juices should be sizzling.
Source: foodnetwork.com
