Rosemary Garlic Roasted Chicken

1. 1

   Pre-heat oven to 425 u00b0F. Prepare a roasting pan or baking dish.

2. 2

   Remove Chicken from package, take out any extra parts left in the body cavity, and pat dry with paper towels.

3. 3

   Make a compound butter by softening (not melting) 1 stick of butter. Crush or finely chop garlic cloves. Strip washed rosemary from stem. Add Salt and Pepper. Squeeze 1/2 lemon in and combine.

4. 4

   Rub down the inside of the chicken with a small amount of compound butter, then spread the remaining butter evening over the chicken.

5. 5

   Cut lemons in half and place inside the chicken with rosemary to retain moisture.

6. 6

   Put chicken in the oven on a low rack at 425 u00b0 for 20 minutes.

7. 7

   Lower the temperature to 350u00b0 and finish cooking for about 1 hour.

8. 8

   The only way to know if a chicken is done is to get a thermometer and stick into the breast. Find the meatiest part possible and measure from there. If you hit bone quickly it will not be a good reading. The finished temp should be 165u00b0

9. 9

   Remove from oven and let rest, covered with foil for 20minutes.

10. 10

    Carve and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.