Lemon Butter Roast Chicken

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Roast chicken is my go-to comfort meal for any time of the year. This recipe uses lemon juice and butter plus rosemary and onion in the cavity to keep the chicken moist and full of flavor. To make it a complete meal, you can throw some potatoes under the chicken or keep it light with a salad. So what are you waiting for? Preheat the oven, soften your butter, and enjoy!

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Lemon Butter Roast Chicken

Author: Austin Havens

A delicious roast chicken recipe with a lot of butter and lemon that's sure to be your next go-to comfort meal.

Ingredients

• 1 five lb. whole chicken (room temperature)
• 2 lemons (halved)
• 1 small white onion (peeled, halved)
• 1 stick of unsalted butter (softened)
• 4-5 rosemary twigs
• garlic powder
• smoked paprika
• salt and pepper

Instructions

1. preheat oven to 400 degrees.
2. pat chicken dry and remove giblets.
3. evenly (and carefully) spread half of the butter under the skin.
4. spread the remaining butter on top of the skin. don’t forget to cover the legs, wings, and sides of the chicken.
5. season with salt, pepper, garlic, powder, and smoked paprika.
6. squeeze lemon juice on top of chicken and place squeezed lemons in the bottom of the pan around the chicken.
7. tie rosemary twigs and place in cavity with onion.
8. tie chicken legs together with twine.
9. cook uncovered in a dutch oven or large baking dish for an hour and a half to an hour and forty minutes. juice should run clear when the chicken is ready.
10. to get a crispier skin, broil on high for the last 2 to 3 minutes.
11. let cool before and serve with a spoonful of the lemon butter from the bottom of the pan.

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