Recipe courtesy of Ree Drummond
Total:
1 hr 30 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 30 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

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