Oven Roasted Chicken with Lemon Rosemary Garlic Butter
Ingredients
The chicken and aromatics
-
1
whole
4-5 pound chicken
-
2
pieces
onions
-
1
head
garlic
-
3
pieces
lemons
The butter mixture
-
4
tablespoons
unsalted butter
-
2
teaspoons
grated lemon zest
-
2
sprigs
fresh rosemary
-
3
cloves
garlic (minced)
-
to taste
Kosher salt and freshly ground pepper
The wine
Instructions
- Preheat the oven to 425°F and position a rack in the lower third.
- Mix the butter with minced rosemary, minced garlic, lemon zest, salt, and pepper.
- Pat the chicken dry and rub half of the butter mixture under the skin and the rest over the chicken.
- Season the cavity of the chicken with salt and pepper and stuff with lemon half, garlic, onion quarters, and rosemary sprigs.
- Truss the legs and tuck the wings under the chicken.
- Place the chicken in a roasting pan with remaining onion, garlic, lemons, and herbs, and add white wine.
- Roast for 30 minutes, then turn the chicken breast-down and roast for another 20 minutes.
- Turn the chicken back to breast-side-up, baste, and roast for another 20 minutes until cooked through.
- Transfer the chicken to a cutting board, tent with foil, remove aromatics, carve, and serve.
Nutrition Facts (estimated)
Servings
6
Calories
427
Total fat
30g
Total carbohydrates
9g
Total protein
28g
Sodium
106mg
Cholesterol
129mg
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