Roast Chicken (simpler)
This one is just as good as the other – but less fussing.
Ingredients
Scale
- 1 Chicken
- 4 tbsp butter
- 2 lemons
- 4 garlic cloves
- rosemary
- salt & pepper
Instructions
- Mix 4 T butter, minced garlic, chopped rosemary, lemon zest (2 lemons), salt & pepper. Can soften the butter if needed.
- Season cavity with S & P liberally
- Cut zested lemons in half. Juice.
- Stuff cavity with lemon rinds, onion scraps, 2 garlic cloves, rosemary sprigs.
- Using your hands, put the butter mixture under the breast skin & slather all over outside of chicken.
- Place in dutch oven (alone or on top of potatoes & onions).
- Tie the legs of the chicken together using kitchen twine.
- Pour lemon juice over the chicken.
- Roast uncovered: 475° F / 246° C for 15 mins
- Lower to 350° F / 176° C, 20 mins per pound.
- If chicken is getting too dark, cover or tent with foil.
- *Internal temp: 165° F / 74° C
- Allow chicken to rest at least 10 minutes before carving.