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Recipe courtesy of Ree Drummond

Show: The Pioneer Woman

Episode: Edna Mae's Birthday

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Rosemary-Lemon Roast Chicken (03:10)

Total:: 1 hr 30 min
Active:: 15 min

Yield:: 4 servings

Level:: Easy

Ingredients

1 stick butter, softened
2 whole lemons, zested
4 sprigs fresh rosemary
Salt and pepper
1 whole roaster chicken, rinsed and patted dry

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.

My Private Notes

Name: Roast Chicken
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 servings
Ingredients: 1 stick butter, softened; 2 whole lemons, zested; 4 sprigs fresh rosemary; Salt and pepper; 1 whole roaster chicken, rinsed and patted dry