Roast Chicken

• servings: 4 servings
• active time: 10 minutes
• total time: 1 hour 25 minutes

Ingredients

3 whole lemons

4 sprigs rosemary

3/4 c. (12 Tbsp.) butter, softened

Salt and pepper, to taste

1 whole chicken, rinsed and patted dry

Directions

Preheat oven to 400°F for convection bake or 425°F if using a standard oven.

Zest 2 of the lemons. Strip the leaves off of 1 of the rosemary sprigs and chop it up finely.

In a bowl, combine the 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 1 lemon all over the chicken. Place the 6 lemon halves (if they'll fit!) and the 3 remaining rosemary leaves in the cavity of the bird.

Place the chicken in the oven and roast it for 1 hour, 15 minutes or until done. The skin should be deep golden brown and juices should be sizzling.

Carve/cut the chicken to your heart's content, and dig in!

Nutrition

• Calories: 978
• Total Fat: 80 g
• Saturated Fat: 35 g
• Trans Fat: 0 g
• Cholesterol: 317 mg
• Sodium: 958 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 3 g
• Total Sugars: 2 g
• Protein: 57 g