Lemon Rosemary Roasted Chicken

A fresh and fragrant twist on traditional roasted chicken that will spruce up any Sunday dinner.

Ingredients

• 1 whole roasting chicken

• 3-4 Tbsp. unsalted butter, softened

• 2 Tbsp. fresh rosemary leaves, finely minced

• 1 clove garlic, minced

• 1-2 lemons, depending on the size of the chicken and the size of the lemons

• Salt and pepper to taste

• 1 cup chicken stock

Directions

Preheat the over to 400F

Pat the chicken dry with a paper towel and season with salt and pepper. Set aside.

Remove the zest of the lemon(s) and chop it as finely as you can. Reserve the zested lemon(s).

Prepare a compound butter by mixing together the butter, lemon zest, rosemary and garlic.

Gently work your hands under the skin of the chicken, taking care not to tear the skin. With your fingers (wear latex gloves if you like) work the compound butter under the skin, making sure to get it in and around the thighs and legs if possible.

With a fork, prick the zested lemons and place inside the cavity of the chicken, then tie the legs together with butcher's twine to secure them inside the bird.

Place the chicken, uncovered, in a shallow roasting pan and roast at 400 for about 15 minutes, then reduce the oven temperature to 350F. Add the chicken stock to the pan and continue roasting until the chicken is browned and the temperature in the thickest part of the thigh is 160F. This will take about 20 miutes per pound, but begin checking the temperature 15-20 minutes before you expect the bird to be done.

Allow the chicken to rest for 10 minutes or so before carving. Drizzle pan juices over the carved chicken.

Full printable recipe at: http://ift.tt/1QT4vVS

bon appetit