thepioneerwoman4.8
Roast Chicken
Roast a juicy chicken for dinner! Ree Drummond's recipe calls for slathering the bird in lemon-herb butter for flavorful, crispy, golden skin.
👥 4 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 10 min🔥 Cook: 1h 15m👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●baking sheet
📝 Preparation Steps
1
Preheat oven to 400°F for convection bake or 425°F if using a standard oven.
2
Zest 2 of the lemons. Strip the leaves off of 1 of the rosemary sprigs and chop it up finely.
3
In a bowl, combine the softened butter, lemon zest, rosemary, and salt and pepper to taste.
Salt and pepper, to taste
4
Line a baking sheet with heavy duty aluminum foil and lay the patted-dry chicken on the foil, breast-side up.
5
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.
6
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.
7
Carve/cut the chicken to your heart's content, and dig in!
Nutrition Facts
calories
978 Calories
fat Content
80 g
fiber Content
3 g
sugar Content
2 g
sodium Content
958 mg
protein Content
57 g
trans Fat Content
0 g
cholesterol Content
317 mg
carbohydrate Content
5 g
saturated Fat Content
35 g
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