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- Level: Easy
- Total: 1 hr 30 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- 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
- Level: Easy
- Total: 1 hr 30 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
My Private Notes
Show:
The Pioneer Woman
Episode:
Edna Mae's Birthday
