Ingredients
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh rosemary
1 lemon, halved
1 head garlic, cut in half crosswise
2 oz or ½ container of Lemon Rosemary Butter, room temperature
2 oz or ½ container of Lemon Rosemary Butter, melted
Directions -- Preheat the oven to 425 degrees F
1. Remove the chicken giblets. Rinse the chicken inside and out.
Remove any excess fat and pat the outside dry. Liberally salt and pepper
the inside of the chicken. Stuff the cavity with the rosemary, lemon halves,
and all the garlic. Smear the outside and under the skin of the chicken
with the Lemon Rosemary butter. Tie the legs together with kitchen
string and tuck the wing tips under the body of the chicken.
2. Roast the chicken for 1 1/2 hours, or until it reaches 165 degrees.
3. Remove the chicken to a platter and cover with aluminum foil for
20 minutes. Slice the chicken onto a platter and drizzle with the
remaining melted Lemon Rosemary butter.
