Rosemary Garlic Roasted Chicken

1. 1

   Preheat oven to 350*.

2. 2

   Butterfly the chicken.

3. 3

   Don't worry it's not as hard as it sounds.

4. 4

   If you don't want to have to attempt this yourself ask your butcher to do it for you.

5. 5

   OK deep breath here's how you do it yourself.

6. 6

   On a STURDY cutting board (you don't want it sliding around on you) lay the chicken breast side down.

7. 7

   Take your knife (you'll need one at least as long as your chicken and able to fit inside the cavity) and place it inside the cavity and cut through the breast bone.

8. 8

   Turn the chicken over and spread open the breast til you see the backbone.

9. 9

   Choose one side of the backbone and cut through it.

10. 10

    This is a lot easier than trying to cut through the backbone itself.

11. 11

    TA DA you have now butterflyed a whole chicken.

12. 12

    Melt the butter.

13. 13

    In the microwave is the easiest way.

14. 14

    Allow the butter to cool til it starts to solidify again.

15. 15

    I know it sounds crazy but this works the best, you can just put it into the fridge for a minute if your in a hurry.

16. 16

    Into the butter add the granulated garlic, dried rosemary, lemon juice, season salt, and black pepper.

17. 17

    Stir to incorporate.

18. 18

    Place a cooling rack into a shallow raosting pan.

19. 19

    Spray both liberally with non-stick cooking spray.

20. 20

    Put the sprig of fresh rosemary and the sliced lemon into the bottom of the roasting pan (under the cooling rack).

21. 21

    Pour the beer into the bottom of the roasting pan.

22. 22

    Take the butter mixture and with a pastry brush brush it all over the chicken.

23. 23

    Make sure you brush the inside and all the nooks and crankies.

24. 24

    Place the chicken skin side up on the cooling rack inside the roasting pan.

25. 25

    Bake at 350* for approximatly an hour and a half or until done.

* Per serving · 4 servings · Values may vary.