Oven Roasted Chicken with Lemon Rosemary Garlic Butter
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Servings
6
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Calories
427 kcal
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Course
Main Course
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Cuisine
American
Oven Roasted Chicken with Lemon Rosemary Garlic Butter
Description
Oven Roasted Chicken with Lemon Rosemary Garlic Butter combines a whole chicken with a seasoned butter mixture that includes fresh rosemary, garlic, and lemon zest. The butter is carefully rubbed beneath the skin and over the chicken, while the cavity is filled with lemon halves, garlic, onion, and rosemary sprigs for extra aroma. Roasting begins breast-side-up, then the chicken is turned halfway through cooking to ensure even browning and juiciness. White wine added to the pan keeps the chicken moist during roasting and enhances the pan juices. This method results in a well-seasoned bird with bright citrus and herb flavors balanced with savory garlic butter and a crisp skin crust.
The chicken is suited for a main course served with the infused pan-side onions and lemons or alongside simple sides that complement its savory herb and citrus notes. The multi-step roasting approach supports a moist interior and flavorful skin on the finished bird.
Using real unsalted butter is recommended for best flavor and texture in the garlic butter rub. Monitoring the chicken’s browning and adding water if needed helps prevent drying out during the second half of roasting.
Ingredients
- one 4-5 pound chicken at room temperature, giblets and neck removed from cavity
- 2 onion quartered
- 1 garlic cut in half plus 3 garlic cloves minced, head
- 3 lemon 2 cut in half and remaining half sliced into thin slices, plural
- 4 tablespoons butter softened, unsalted
- 2 teaspoons lemon zest, grated
- 2 rosemary fresh sprigs plus 1 sprig minced
- kosher salt freshly ground
- black pepper freshly ground
- ½ cup white wine
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 unsalted butter for the garlic butter mixture to control seasoning.
- Remove giblets and neck from the chicken cavity before cooking.
- Roast the chicken breast-side up first, then flip to brown the other side evenly.
- Add water to the roasting pan if the white wine evaporates to keep the chicken moist.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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