This roasted chicken is so super easy to make and will really impress the people you are serving it to. It’s flavorful, juicy, and very tender. Yum! Plus, the leftovers are absolutely wonderful…that is if you even have leftovers. This chicken is seriously yummy and my family usually finishes the entire bird during dinner. I have contemplated making two of these roasted chickens so that we can have leftovers the next day. I’ve heard that the meat makes great sandwiches.
I’ve tried a few different variations of this recipe such as chucking the lemons for oranges. It turned out marvelous, darling!
1 whole Tyson Chicken, Rinsed And Patted Dry
3/4 cups Land O Lakes 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 or you can use a cast iron dish.
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.
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Quick Tip: Serve this wonderful roasted chicken meal with your favorite sides like mashed potatoes, stuffing, and veggies.