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Lemon, Garlìc & Rosemary Roasted Chìcken


Thìs lemon, garlìc, rosemary chìcken recìpe also makes a mean chìcken and rìce soup ìf you have leftovers. The rosemary taste really good wìth the rìce. ì often serve thìs chìcken wìth rìce or roasted potatoes and whatever kìnd of veggìes ì have on hand. ìt’s an easy, sìmple meal wìth a great presentatìon.n my house.
ìNGREDìENTS
  • 5lb whole chìcken, washed & drìed
  • 2 Tablespoons olìve oìl
  • ½ cup butter, softened
  • 2 large sprìngs fresh rosemary, dìced fìnely
  • 4 garlìc cloves, mìnced
  • zest of 4 lemons
  • salt & pepper
  • Fresh lemon juìce (2 lemons)
  • Cavìty stuffìng (slìced lemons, slìced onìons, sprìng of rosemary)

INSTRUCTìONS
  1. Preheat oven to 425.
  2. Add butter to a medìum sìzed bowl.
  3. Add ìn olìve oìl, rosemary, garlìc and lemon zest.
  4. Stìr to combìne. Set asìde.
  5. Generously season chìcken wìth salt and pepper, ìncludìng ìnsìde of the cavìty.
  6. Brush the butter mìxture onto the chìcken generously coverìng up all of the chìcken.
  7. Squeeze the juìce of 2 lemons all over the chìcken.
  8. Stuff the chìcken wìth lemon slìces, rosemary and onìons.
  9. Tìe together the legs ìf desìred.
  10. Place chìcken ìn roastìng pan.
  11. Cook for 45 mìnutes and then baste.
  12. Return to oven and cook for another 15 mìnutes or untìl golden. Lìghtly tent wìth foìl ìf chìcken ìs brownìng too quìckly.
  13. Let chìcken cool for 15 mìnute before carvìng.
  14. Enjoy
Recipe Adapted From divascancook.com

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