Roast Chicken

Serves: 4

FANTASTIC!! So juicy, flavorful and completely delicious.

Dovetailing Tip: When choosing a chicken purchase one large enough to have leftovers to use day 5 in Cheesy Chicken and Broccoli Pockets.

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Cook Time:
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1 stick butter, softened
2 whole lemons, zested
4 sprigs fresh rosemary
salt and pepper
1 whole roaster chicken, rinsed and patted dry


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.


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