Lemon Rosemary Whole Roasted Chicken

Ingredients

• 1 whole chicken (about 4 to 5 pounds)
• 4 tablespoons unsalted butter, softened
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped, plus 3 whole sprigs
• 1 lemon, halved
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper, freshly ground
• 1 small yellow onion, quartered
• 2 carrots, cut into large chunks
• 1/2 cup low-sodium chicken broth

Method

1. 1

   Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes.

2. 2

   Preheat the oven to 425°F (220°C).

3. 3

   In a small bowl, mash together the softened butter, minced garlic, and chopped rosemary until combined.

4. 4

   Pat the chicken dry inside and out with paper towels. Loosen the skin over the breasts and thighs with your fingers, then spread the rosemary-garlic butter underneath the skin and over the surface of the chicken.

5. 5

   Season the chicken generously inside and out with kosher salt and black pepper.

6. 6

   Stuff the cavity with the lemon halves and rosemary sprigs. Tie the legs together with kitchen twine and tuck the wing tips under the body.

7. 7

   Scatter the onion and carrots in the bottom of a roasting pan and set the chicken on top, breast side up. Drizzle the chicken with olive oil and pour the chicken broth into the pan.

8. 8

   Roast in the oven for 20 minutes, then reduce the oven temperature to 375°F (190°C) and continue roasting until the skin is golden and a thermometer inserted into the thickest part of the thigh reads 165°F (74°C), about 60 to 70 minutes more, basting with pan juices every 20 minutes.

   1:20:00 · Roast chicken
9. 9

   Transfer the chicken to a cutting board and let it rest, loosely covered with foil, for 15 minutes before carving.

   15:00 · Rest chicken
10. 10

    Carve the chicken and serve with the roasted vegetables and pan juices spooned over the top.