This perfectly tender and juicy whole oven-roasted chicken gets brushed with a fresh lemon rosemary garlic butter and stuffed with aromatics for extra flavor. It’s perfect for Sunday dinner, but easy enough for a weeknight!
Searching through cookbooks, leafing through food magazines and trolling through food blogs proves one fact over and over again: Cooks love making recipes with chicken.
While the boneless chicken breast seems to be the star in most recipes, the whole bird cannot be ignored. There’s nothing quite like a juicy hen, perfuming the whole house, to get the salivating started.
This whole roasted chicken recipe is like a butter infused invitation to belly up to the Sunday dinner table. But it’s so easy you could totally make it any day of the week.
Chicken on the bone. Chicken with skin. Those two things give chicken a flavor all on its own.
But when you layer that baby bird with the soft, buttery mix of garlic, lemon and rosemary a totally new flavor permeates our chicken-little under, and over, the skin.
And that skin, oh that lovely, golden skin. Butter baby. It does the trick.
About the Recipe
Use butter for this recipe, either salted or unsalted will do since you’ll be adding your own kosher salt and freshly ground black pepper.
Gently pry the skin from the meat of the bird’s breasts and legs and work that flavored butter over the meat. Then, slather the top of the skin with the butter, too. Flavor on flavor.
Fresh aromatics of lemons, onions and a full head of garlic (cut in half) are stuffed in the cavity while the rest sit in the pan with a good dousing of wine to add moisture to the whole deal.