Serves 4
90 min
Roast Chicken with Lemon and Rosemary
Recipe GLPRe9f5d483a690f6
A classic herb-infused roast chicken with golden, crispy skin and succulent meat. Fresh lemon zest and rosemary are mixed into softened butter and spread under the skin and throughout the cavity, creating an aromatic and flavorful bird. Perfect for a French-inspired dinner.
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Ingredients
1 whole chicken, rinsed and patted dry
3/4 cup softened butter
3 lemons
4 sprigs fresh rosemary
Salt to taste
Black pepper to taste
Directions
Preheat your oven to 400°F if using a convection setting, or 425°F for a standard oven.
Zest 2 of the lemons into a small bowl. Take 1 rosemary sprig, strip the leaves from the stem, and finely chop the leaves.
Add the softened butter, lemon zest, and chopped rosemary to the bowl. Season generously with salt and black pepper, then mix until well combined.
Line a baking sheet with heavy-duty aluminum foil. Place the dried chicken breast-side up on the prepared sheet.
Using your fingers, gently lift the skin of the chicken and rub the butter mixture underneath, coating the meat. Rub any remaining butter all over the outside of the bird and inside the cavity. Cut all 3 lemons in half and squeeze the juice of 1 lemon over the entire chicken. Place the lemon halves and the 3 remaining rosemary sprigs inside the cavity.
Roast the chicken for 1 hour and 15 minutes, or until the skin is deep golden brown and the juices run clear when a knife is inserted between the thigh and breast. The internal temperature at the thickest part of the thigh should reach 165°F.
Remove from the oven and let rest for 5 minutes. Carve the chicken into pieces and serve immediately.
