Oct 21, 2013
Roasted with rosemary, garlic and lemon, this chicken is so good, you'll want to cook two, just so you have leftovers.
1/4 cup butter, room temperature
2 garlic cloves, chopped
2 tbsp. chopped fresh rosemary
Pinch hot pepper flakes, or to taste (optional)
Salt and freshly ground pepper, to taste
1 whole chicken, about 3 to 3 1/2 pounds
4 to 5 small rosemary sprigs
3 to 4 garlic cloves
Olive oil, as needed
Butcher’s twine or kitchen string – for trussing
Preheat oven to 400 degrees F. Fit rack in roasting pan.
Combine butter, chopped garlic, chopped rosemary, hot pepper flakes, and salt and pepper.
Remove giblets from chicken cavity. Pat chicken dry with paper towel.
Rub butter mixture over chicken and inside cavity.
Stuff chicken cavity with lemon, rosemary sprigs and whole garlic cloves.
To simply truss the chicken: tie the legs together with butcher’s twine. Fold wings under the bird.
Place chicken on rack in roasting pan. Drizzle with olive oil and season with salt and pepper.
Roast chicken until golden brown and juices run clear, about 1 hour to 1 hour 15 minutes, depending on size of chicken.
Yield: 4 to 6 servings.