Ingredients

The following ingredients have 1 Servings
  • 4 pounds whole chicken, (choose a roaster, instead of a broiler- fryer)
  • 1 tablespoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 lemon
  • 3 cloves fresh garlic, (skins removed)
  • 4 tablespoons softened butter
  • 1-2 sprigs fresh rosemary

Instruction

  • Preheat the oven to 425° F.
  • Remove any giblets and pat the outside of the chicken dry with paper towels.
  • Take the handle of a wooden spoon and insert it between the skin on the breast and meat to gently loosen the skin so you can spread the butter under the skin.
  • Take about half of the softened butter and use your fingers to insert it under the breast skin.  Spread the remaining butter evenly over the rest of the bird.
  • Take about half of the softened butter and use your fingers to insert it under the breast skin.  Spread the remaining butter out evenly over the rest of the chicken.
  • Liberally sprinkle kosher salt and pepper inside and on the outside of the poultry. I know this seems like a lot of salt, but trust me, you need it.
  • Place the prepared whole chicken in a well-seasoned ten or twelve-inch cast-iron skillet.
  • Insert the lemon quarters, two to three whole cloves of peeled garlic, and one to two sprigs of fresh rosemary in the cavity.
  • Tuck the wing tips under and truss (tie together) the legs with kitchen string.
  • Roast the bird for about an hour to an hour and fifteen minutes. Once the internal temperature has reached 160 to 162° F, remove it from the oven. Tent it loosely with aluminum foil and let it rest for at least 15 minutes. The internal temperature of the meat will continue to rise to 165° F, which is the safe temperature according to the USDA.
  • To serve, carve it, then garnish it with lemon slices and rosemary or parsley.