Rosemary Roasted Chicken


This was my first official whole roasted chicken ever!  I’ve cooked a turkey once, maybe twice in my life, but that’s about it.  And truthfully, I’m sold.  Home-cooked chicken breasts are always so dry and tasteless it seems.  This chicken was perfectly juicy and moist (and we had enough left over to make an awesome Thai coconut soup the next day!)  I took some liberties with this recipe though.  For one, no one in my house will eat a tomato – roasted or not.  So, I omitted those and chose to stuff the chicken with lemon wedges instead.  And I changed my cooking time/temperature based on good friend’s suggestion – so glad I did.

y Lemon Roasted Chicken

The Recipe:

1 (5.5-6 lb whole roasting chicken), giblets removed

1 tablespoon salt (sounds like a lot, but it really needs to soak into all the meat)

1/2 teaspoon pepper

2 tablespoons fresh rosemary, finely chopped – plus whole sprigs for the cavity

1 lemon, cut into wedges

4 tablespoons butter, room temperature

The Process:

*Pre-heat oven to 425 F

1.  Remove chicken from packaging and remove giblets.  Rinse under cold water and pat dry.

2.  Stuff cavity with lemon wedges and several rosemary sprigs.

3.  Blend butter, chopped rosemary, salt and pepper in a bowl.  Rub compound butter onto (and under) chicken skin.

4.  Tie legs together (don’t make my silly mistake first and not but the breast side up before doing this!) with kitchen string and tuck wings under.

5.  Place chicken in roasting pan.

6.  Bake for 1 hour 30 minutes at 425 F.   Breast should reach an internal temperature of 165 F.


Any one else have some good tips for a newbie chicken roaster like myself?

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