I myself am made entirely of flaws, stitched together with good intentions.
-Augusten Burroughs

Thursday, April 11, 2013

Roast Chicken

  • 1 whole Chicken, Rinsed And Patted Dry
  • 3/4 cups Butter, Softened
  • 3 whole Lemons
  • 4 sprigs Rosemary
  • Salt And Pepper, to taste

Preparation Instructions

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, 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!
 
 I love watching Pioneer Woman!!! Last week she did a Roast Chicken using rosemary ( since we planted two bushes out front , I'm always looking for things to cook with it!). Anyway it turned out so yummy and was so
easy!!! Dave was quite proud of me and took this picture.

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