Roast Chicken
This recipe makes 4 servings with 330 calories, 1g of protein, and 35g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of butter, chicken, rosemary, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 1 hour and 25 minutes. It is a good option if you're following a gluten free, primal, and fodmap friendly diet.
Instructions
Preheat oven to 400 degrees (convection bake. If you're using a standard oven, you can do 425.)Zest two of the lemons. Strip the leaves off of one of the rosemary sprigs and chop it up finely.In a bowl, combine softened butter, lemon zest, rosemary, and salt and pepper to taste.Line a baking sheet with heavy duty aluminum foil and lay the patted-dry chicken on the foil, breast side up. Use your fingers to smear the butter mixture all over the chicken, under the skin, and inside the cavity.
Cut the lemons in half and squeeze the juice of one lemon all over the chicken.
Place the six lemon halves (if they'll fit!) and the three remaining rosemary leaves into the cavity of the bird.
Place the chicken into the oven and roast it for 1 hour, 15 minutes or until done. Skin should be deep golden brown and juices should be sizzling. Carve/cut up to your heart's content and dig in!