Love, Brynn
How many of you follow this blog? Love it! It's a favorite of mine and she gets all the credit for this recipe. Here's your link!
http://thepioneerwoman.com/cooking/2012/08/roast-chicken/
So, i'm giving you the recipe here but go read her post -- it's hilarious, simple, and clears up any questions yo u may have.
This chicken is quick, cheap and easy but makes dinner look like you slaved in the kitchen for hours! Doesn't get much better than that, eh?
combine your softened butter, your lemon/orange zest, your rosemary, salt and pepper in a bowl. combine well.
cook for 1 hour 15 minutes and voila!
cut/carve and enjoy!
Ingredients
- 1 whole Chicken, Rinsed And Patted Dry
- 3/4 cups Butter, Softened
- 1 whole Lemons, 2 whole oranges
- 4 sprigs Rosemary
- Salt And Pepper, to taste
Preparation Instructions
Preheat oven to 400 degrees (convection bake. If you're using a standard oven, you can do 425.)Zest the lemon and oranges. Strip the leaves off of one of the rosemary sprigs and chop it up finely.
In a bowl, combine softened butter, lemon/orange 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 lemon and oranges in half and squeeze the juice of one lemon all over the chicken. Place the six lemon/orange 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.
Carve/cut up to your heart's content and dig in
I went to the blog...she is really funny, isn't she. I need to make this. I even have a chicken in my freezer. It looks so good.
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