I have always been so intimidated by anything made with whole chickens. They always seemed so difficult to make! Until I discovered that that could not be farther from the truth! Roasting a chicken is the easiest main course to make, and this Lemon and Rosemary Roast Chicken is an easy roast chicken recipe.
This is one of my favorite roast chicken recipes that I have tried. It has lots of butter, lemons, and rosemary. The incredible smell of it roasting fills the whole house. It is so moist and flavorful, with a perfect crispy golden brown skin. It comes out perfectly every time!
Lemon and Rosemary Roast Chicken
1 whole Chicken, Rinsed And Patted Dry
3/4 c. Butter, Softened
3 whole Lemons
4 sprigs Rosemary
1 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 400 degrees convection bake. (If you're using a standard oven, you can do 425.)
Zest two of the lemons. Strip the leaves off one of the rosemary sprigs and chop them 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. The skin should be deep golden brown and the juices should be sizzling.