Lemon Rosemary Roasted Chicken

A flavorful, juicy roasted chicken with a light lemon essence

• Prep: 15 mins

• Cook: 1 hr

Ingredients

• one 2-3lb Red Bird chicken

• two lemons

• half a medium sized yellow onion, cut in half

• 1/3 stick unsalted butter

• minced garlic to taste (I usually use 3-4 cloves)

• olive oil

Dry Seasonings

• 1 T Rosemary divided in half

• 1 T garlic powder

• 1 T onion powder

• salt and pepper to taste

Directions

1. Preheat over to 450 degrees.

2. While oven preheats, rinse and dry the chicken with paper towels

3. Mix garlic cloves and half of the rosemary into the butter

4. Once mixed, make a small slit into the skin of the chicken and begin stuffing the layer between the skin and the meat with the butter mixture (I use a spoon to help separate the skin)

5. Once the butter is spread throughout the bird, cut your lemons in half and put them, along with your onion halves, in the inside cavity

6. Lightly coat the outside of the bird with olive oil

7. Season with remaining rosemary and other dry seasonings (feel free to add your own too)

8. Place the chicken in a roasting pan and, when the oven is up to temperature, put the chicken in the oven.

9. Roast it until it's done, 50 to 60 minutes.

10. Once the chicken is done, let it rest for 10 minutes before carving

Thank you Jammin 101.5!