Fall is perfect meat roasting weather in my opinion, so why not slather up some poultry with a whole lot of butter and fresh spices, and make enough of this divine chicken to feed you for a week? Rosemary, chives, parsley and lemon zest (and of course salt and pepper) bring the perfect flavour compliments to this fanstastic chicken. So much butter. So much flavour. So much juicy. So much awesome.
Smear your butter and spice mixture all over a whole chicken. It’s definitely slippery….just work with small chunks of the mixture when rubbing it in.
schmear that all over the place
Once you have the whole thing covered, stuff the cavity of the chicken with a few lemon halves and a few sprigs of rosemary.
I don’t have a roasting rack, but if I did, I would have put the chicken on top of that before baking. It’ll make sure the bottom gets nice and roasty too!
Bake @425 for about an hour and fifteen minutes. Voila!
I covered it with foil and let it sit for about 20 minutes before carving, just to trap the juices inside.
Then I served it up with some twice baked potatoes and sautéed snow peas. Nom nom nom 🙂
Close up:) The skin was better than you can imagine…I think it was the gross amounts of butter. Totally worth it.
Store the leftovers in the fridge for up to a week, and use in salads, wraps, soups, leftovers etc. This chicken would be a great addition to so many dishes!
Lemon Herb Roasted Chicken Recipe
1 whole Chicken, Rinsed And Patted Dry
3/4 cups Butter, Softened
3 whole Lemons
4 sprigs Rosemary
Bunch fresh Chives
Salt And Pepper, to taste
- Preheat oven to 425 degrees.
- 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, chives 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 the six lemon halves (if they’ll fit!) and the three 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 to your heart’s content and dig in!
From: The Pioneer Woman