a traditional dish from Korea in northern China. When I was living in Jinzhou, China, I consumed this every day for lunch for a year. Even though the cook was adamant that eating this cold dish in the frigid northern winter would upset my stomach, it never did! In the sweltering heat, this makes a delightful cool lunch.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 1 (3 pound) whole chicken
- 1 cup unsalted butter, softened
- 1 lemon
- 3 tablespoons minced garlic
- 5 cloves garlic
- ¼ cup chopped fresh rosemary
- 5 sprigs fresh rosemary
- salt to taste
- ground black pepper to taste
- 1 teaspoon paprika
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse the chicken and pat dry. Zest the lemon. Slice remaining lemon into quarters and place to the side. With hand mixer combine butter, lemon zest, minced garlic and 1/4 cup chopped rosemary.
- Take your hand and slide it between the skin and the meat on the breast, as well as loosening the ‘pockets’ between the leg and wing joints. Scoop some of the rosemary butter mixture onto your fingers and begin to stuff into the ‘pockets’ on the breast, leg, wings, etc. (Save approximately 1/4 of the rosemary butter mixture and rub on the inside of the chicken.)
- Season the cavity of the chicken with the salt, pepper and paprika. Add the quartered lemon, rosemary sprigs and sliced garlic to the chicken cavity. Bind the legs with culinary twine and tuck the wings into the leg joints to secure.
- Place the chicken breast up onto the roasting rack and into the oven. Roast for approximately 50 minutes, or until the juices run clear. Remove the ‘stuffing’, carve and serve.
Nutrition Facts
| Calories | 688 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 214 mg |
| Dietary Fiber | 2 g |
| Protein | 38 g |
| Saturated Fat | 29 g |
| Sodium | 120 mg |
| Sugars | 0 g |
| Fat | 58 g |
| Unsaturated Fat | 0 g |
Reviews
Fairly labor intensive but absolutely wonderful results. Delicious!
This was a wonderful dish. It was moist and so tasty. Can’t wait to make it again with guests.
Delicious! Made exactly as the recipe instructed. Moist and flavorful. Kids and adults loved it.
Excellent recipe, very tasty and flavorful.
Nice recipe, but as others suggested we thought too much butter. So I made a paste with the rosemary and minced garlic in olive oil and rubbed the chicken with that. I had legs/thighs on hand so I baked those and the recipe worked equally well with that. I sliced the lemon thinly and put it under the skin of each piece of chicken. It’s a nice mix of herb flavors with the lemon. I baked the pieces for about 45 minutes and they turned out very moist and flavorful.
This was great! Followed exactly except used 12 cloves garlic, added 1 tsp each of rosemary, thyme and chicken seasoning(organic). Used half the butter, lemon, garlic and seasonings on the inside and half on outside. Also added some onion and celery chunks to the inside. The last hour, added 1/4c stock to the bottom with baby potatoes, parsnips, celery, carrots and onions. Added 2 tbsps of the butter/spice mixture to the vegetables before adding them to the pot. Delicious!
I came out very good the only thing I did different was that I used a Saxon Goya envelop with coriander & annatto and rub it on the top gave a rich color and a beautiful presentation
Super easy to make but I cooked it longer than stated. I cooked
Awesome, I saw something similar on the TV show the chew. I almost identically done. The rosemary and lemon in the cavity makes this a real treat to eat! Bon Apetite!!!! Ike in Tampa
My husband is always complaining that roast chicken doesn’t have any flavor without the skin. Boy did this make him sing a different tune! He loved the lemon and the garlic flavor in the meat. I didn’t have any rosemary so I substituted lemon pepper and it tasted great.
7.5 lb chicken took nearly 3 hours at 350, to reach internal temp of 165. Wash/pat very dry. Used 1 stick of butter softened in microwave, added juice of 1 lemon, 5 pressed garlic cloves, 1 tsp each of garlic powder, dried jalapenos, lemon pepper, oregano, thyme and smoked paprika, put in frig to harden. Lifted skin on breast and thighs (from the neck, try not to tear skin), shoved 1/2 cooled butter mixture in each side and moved around the meat by manipulating the skin. pre-tied wings and legs closed, filled interior with 1 chopped lemon, celery and sweet onion. Then covered outside of chicken (not the back, though) with rest of butter mixture, sprinkled with salt, pepper, powdered habanero and garlic powder. Rested chicken on large slices of celery for the ‘rack”. Made a creamed gravy with cornstarch and halfnhalf. No, it isnt low calorie and you probably shouldn’t eat this every day. Quality ingredients are required for professional results, and that includes a very big roasting chicken. Even at 7.5 lbs, there was no reason for more than 1 stick of butter, and no reason for any spices in the cavity, it won’t affect flavor. The onion, lemon and celery in the cavity mix with the juices and fat of the cavity to create a heavenly “broth” which is mostly fat, mixed with the spices in the butter that melts off the chicken. Rosemary is heavenly to smell, but people do not like the inedible “sticks”, so you can use 1/2 tsp rosemary powder if you like that flavor. We ate it all!
We ate this last night and it was the best baked chicken we ever had! The combo of the butter,rosemary,garlic,and lemon was an amazing aroma cooking and the flavor was incredible! I have a convection oven and it cooked it so tender. We had mashed potatoes and green beans with it. YUMMY! Thanks so much for this recipe! I will use it often I’m sure.
Used have the butter and there was more than enough.
I used 1/2 the butter it called for…works just fine!
This chicken is wonderful… and my family (both young and old) loved it!!!
Good base recipe. Did this with 4 boneless, skinless chicken breast with grapeseed oil, sage, minced garlic, salt, pepper marinade. Baked for 40min at 350F. Nice and juicy. Thanks!
This recipe was fantastic….I have never made a whole chicken before so I was quite happy with the way it turned out. I will be making this again. Thanks 🙂
A great recipe with 2 sticks of butter! I used dried oregano instead of rosemary because I didn’t have any on hand. Fresh rosemary is what I’ll use next time. Very juicy, crunchy skin and delicious! Thanks for sharing.
As delicious as this recipe sounded, it just didn’t work for me. Like many reviewers, I halved the butter, as a whole cup would have been too much. The idea was a good one, and certainly placing the butter mixture beneath the skin helped, but all the flavor was on the surface and none on the deeper meat. Overall, another bland bird.
great chicken recipe, and a good base to use!! I made this figure friendly by using olive oil instead of butter (spreads just as well). Also, in addition to the lemon and garlic in the cavity, I added a quarter of an onion, and cut 4 thick slices of a sweet onion to use under the chicken as a natural “roasting rack”. I baked this chicken uncovered at 375 degrees for exactly 1 hour 15 min, then removed and tented with foil for an additional 15 minutes before carving (my bird was approx 2.5 lbs).
THIS WAS AWESOME!!!! My hubby is not a big fan of chicken especially baked but he loved this recipe. I also added more of my favorite seasonings such as thyme, lemon peper, a little seasoned salt, and some oregano. I took a baby medicine droper (new of course) and sucked up the pan drippings and injected the chicken with them under the skin and in the cavity about every 20 minutes.The chicken was very tender and juicy!!! I will defiantly do this again.