The pioneer woman has some of the best recipes & this happens
to be one of them. I absolutely love watching her show
on Saturday mornings. She makes you feel like you can whip
anything up in the kitchen.
To be truthful I wasn’t sure how this was going to turn out.
I’ve never prepared a whole chicken or even cooked one before.
My husband has made the only turkey that’s ever been cooked in our home
so this was completely new to me. I imagined it would be this over cooked
chicken that would split apart as soon as I attempted to cut it just like the
Griswold’s turkey in Christmas vacation.
To my surprise it came out juicy & moist & tasty & oh so good!
Sometimes I even surprise myself.
Maybe after a few more chickens, I may just try my hand at a turkey. 😉
1 whole Chicken, Rinsed And Patted Dry
3/4 cups Butter, Softened
3 whole Lemons
4 sprigs Rosemary
Salt And Pepper, to taste
Preheat oven to 400 degrees (convection bake. If you’re using a standard oven, you can do 425.)
Zest two of the lemons. Strip the leaves off of one of the rosemary sprigs and chop it up finely.
In a bowl, combine softened butter, lemon zest, rosemary, and salt and pepper to taste.
Line a baking sheet with heavy duty aluminum foil and lay the patted-dry chicken on the foil, breast side up.
Use your fingers to smear the butter mixture all over the chicken, under the skin, and inside the cavity. Cut the lemons in half and squeeze the juice of one lemon all over the chicken. Place the six lemon halves (if they’ll fit!) and the three remaining rosemary leaves into the cavity of the bird.
Place the chicken into the oven and roast it for 1 hour, 15 minutes or until done. Skin should be deep golden brown and juices should be sizzling.
Carve/cut up to your heart’s content and dig in!