| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 stick butter, softened
- 2 whole lemons, zested
- 4 sprigs fresh rosemary
- Salt and pepper
- 1 whole roaster chicken, rinsed and patted dry
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1024 |
| Total Fat | 82 g |
| Saturated Fat | 31 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 65 g |
| Cholesterol | 385 mg |
| Sodium | 1025 mg |
Reviews
This is my go to Sunday chicken dinner. A family favorite lots of flavor.
Love this recipe. I added a bit of garlic.
I followed it to the tee! Dont know about this one Im afraid. It didnt have enough seasoning for me and the chicken skin also wasnt as crisp as i wanted. Ive made many (and continue doing!!) many of her recipes. I would do it with olive oil instead of butter next time, also add a lot more herbs and spices. I loved the lemony flavour throughout the bird meat tho!
Made it roast chicken for the first time delicious big hit with the family
Excellent. Simple and delicious recipe. I made it for the first time. Did not change a thing. Will make it again and again.
Delicious. Tender and so flavorful!
Great recipe I use it every holiday when I make chicken
I’ve made this about 15 times since I first found this recipe. It is by far the easiest roast chicken I’ve ever made. I didn’t change anything in the recipe at all except that I use a chicken between 7-8 lbs. and roast it at 350•. What I also do is make it a complete meal in 1 pan by adding cut up sweet potatoes or regular potatoes, zucchini, carrots, broccoli, brussel sprouts, cauliflower and asparagus to the bottom of the pan. Use whatever veggies that you like. Broccoli and asparagus should be dropped in in the last hour or they get too charred. I make this every other weekend. It’s only the 2 of us and we have leftovers for during the week. You really can’t go wrong with this recipe.
very yummy my family loved the roasted chicken
SUPER easy and turned out perfectly! I did end up tenting the bird for about the last 20 min, my oven is running a bit hot but otherwise this is a no brainer and hubby thought I slaved all day!