31 Chicken Recipes that Are Winter Winners | Oven Roasted Chicken with Lemon Rosemary Garlic Butter

Name: 31 Chicken Recipes that Are Winter Winners | Oven Roasted Chicken with Lemon Rosemary Garlic Butter
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 6 serving
Ingredients: one 4-5 pound chicken; 2 onions; 1 head of garlic; 3 lemons; 4 tablespoons unsalted butter*; 2 teaspoons grated lemon zest; 2 fresh rosemary sprigs plus 1 sprig minced; kosher salt and freshly ground pepper; ½ cup white wine

User Reviews

5.0

24 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings
6
Calories
427 kcal
Course
Main Course
Cuisine
American

31 Chicken Recipes that Are Winter Winners | Oven Roasted Chicken with Lemon Rosemary Garlic Butter

Iris Warren

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Try one of these 31 chicken dinner ideas for an easy and delicious comfort food recipe every day of the month. This perfectly tender and juicy whole oven-roasted chicken gets brushed with a fresh lemon rosemary garlic butter and stuffed with aromatics for extra flavor. It's perfect for Sunday dinner, but easy enough for a weeknight!

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Ingredients

Servings

one 4-5 pound chicken , at room temperature, giblets and neck removed from cavity
2 onions , quartered
1 head of garlic , cut in half plus 3 garlic cloves minced
3 lemons , 2 cut in half and remaining half sliced into thin slices
4 tablespoons unsalted butter* , softened
2 teaspoons grated lemon zest
2 fresh rosemary sprigs plus 1 sprig minced
kosher salt and freshly ground pepper
½ cup white wine

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Instructions

Preheat the oven to 425°F and position a rack in the lower third of the oven. Mix the butter with minced rosemary, 3 cloves of minced garlic, lemon zest, salt and pepper.
Pat the chicken dry and rub half of the butter, garlic and lemon zest mixture under the skin and the rest over the chicken and season with salt and pepper. Generously season cavity of chicken with salt and pepper and stuff with lemon half, ½ head of garlic, 2-3 quarters of onion and 2 rosemary sprigs. Truss legs with cooking twine and tuck wings under bird.
Place chicken in a roasting pan breast-side-up with the remaining onion, garlic, lemons and herbs. Add ½ cup of white wine.
Roast for 30 minutes or until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down, baste with juices and roast for 20 minutes longer, until the skin is lightly browned. Using tongs, turn the chicken breast-side-up and baste again. Add ½ cup of water if wine has evaporated. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 155°F to 160°F and juices are running clear.
Transfer the bird to a cutting board and tent with foil. Remove aromatics and vegetables from the cavity, carve the chicken and serve.

Notes

*Use real butter (not margarine) for this recipe.

Nutrition Information

Show Details

Calories 427kcal (21%) Carbohydrates 9g (3%) Protein 28g (56%) Fat 30g (46%) Saturated Fat 11g (55%) Cholesterol 129mg (43%) Sodium 106mg (4%) Potassium 417mg (12%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 458IU (9%) Vitamin C 35mg (39%) Calcium 42mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 427 kcal

% Daily Value*

Calories	427kcal	21%
Carbohydrates	9g	3%
Protein	28g	56%
Fat	30g	46%
Saturated Fat	11g	55%
Cholesterol	129mg	43%
Sodium	106mg	4%
Potassium	417mg	9%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	458IU	9%
Vitamin C	35mg	39%
Calcium	42mg	4%
Iron	2mg	11%