Lemon Rosemary Roast Chicken
554kcal
Ingredients
- 4 pound roasting chicken giblets removed
- 4 tbsp unsalted butter softened
- 1-1/2 tsps fresh rosemary divided, finely chopped
- 1 medium yellow onion
- 2 medium lemons
- salt and pepper
Instructions
- Wash and dry chicken. Let sit uncovered in the refrigerator 4 hours or overnight.
- Preheat the oven to 350°F.
- In a small bowl, mix the butter with 1 tsp of Rosemary, blending well.
- Place chicken in a large roasting pan. Rub chicken all over with the butter mixture, making sure to get under the breast skin and inside the body cavity.
- Using a sharp knife, cut 1 lemon into quarters. Peel onion and quarter.
- Liberally salt and pepper the entire chicken and cavity. Sprinkle remaining rosemary into cavity. Stuff onion and lemon pieces into chicken cavity. Truss the chicken with twine.
- Cut the second lemon in half and cut three round slices from one half. Lay the three round lemon slices on top of the chicken, then use remaining lemon and squeeze the juice over the outside of the chicken.
- Bake for 60 to 90 minutes, until the chicken reaches an internal temperature of 165°F .
- Remove and let chicken rest for 5-10 minutes. Remove the twine from the bird and the onions and lemon from the cavity. Place on a platter and serve.
Nutrition
Serving1servingCalories554kcalCarbohydrates5.27gProtein38.41gFat41.83gSaturated Fat14.55gCholesterol209.91mgSodium154.8mgPotassium509.11mgFiber1.32gSugar1.68gVitamin A2094.15IUVitamin C25.73mgCalcium37.89mgIron3.28mg