Roasted Rosemary Lemon Chicken
Roasted Rosemary Lemon Chicken
This gluten-free and keto-friendly recipe is perfect for meal prepping. Just double the recipe and you'll have leftovers for the whole week.Recipe courtesy of Karen Kelly/Seasonal Cravings.
Prep Time
15
minutes
Cook Time
45
minutes
Servings
6
Total time: 1 hour
Ingredients
- 1 whole chicken, 5-6 pounds
- 1 lemon, cut in half
- 2 sprigs fresh rosemary
- 3 tablespoon unsalted butter, room temperature
- 1 teaspoon garlic, chopped
- 1 tablespoon lemon zest
- salt and pepper to taste
Directions
- Preheat oven to 425 degrees.
- Put oven rack in the middle.
- Remove giblets from chicken.
- Generously salt and pepper inside the cavity.
- Add the cut lemon and one whole sprig of rosemary inside.
- Tie the legs together with kitchen twine.
- Place chicken in a cast iron skillet or a roasting pan.
- In a small bowl mix the soft butter, garlic, lemon zest and 1 tbsp chopped fresh rosemary.
- Gently pull the skin away from the chicken and massage the butter mixture all over the chicken under the skin, being careful not to break the skin.
- Rub more butter on top of the chicken skin and sprinkle with more salt and pepper.
- Cook chicken 45-55 minutes or until an instant thermometer inserted in the thickest part of the thigh registers 160 degrees F.
- If the chicken starts to get too brown on top, place a piece of foil over the top of the chicken and continue to cook.