Roasted Rosemary Lemon Butter Chicken

INGREDIENTS

8 lb Chicken

2 cups Bone Broth

1 Onion

1 Lemon

6 tbs Butter or Ghee…softened

3 Fresh Rosemary Sprigs…2 chopped and 1 whole

4 Garlic Cloves…minced

Salt and Pepper

PREHEAT 350

Pour broth into bottom of roasting pan. Rinse chicken inside and out, pat dry and place in pan.

Take your lemon and grate the outer skin of the entire thing into a bowl. Add butter, garlic and 2 sprigs of chopped rosemary. Mix well and season with salt and pepper if desired.

Starting at the neck, gently slide fingers under skin of breast and upper part of legs. Rub half the butter mixture under the skin and place the remaining half into the main cavity of the chicken. Cut the onion and lemon into quarters and stuff into the cavity with the last sprig of rosemary. Season the outside of bird generously with salt and pepper.

Cover the chicken with foil and roast for one hour. Remove foil and continue to roast for another hour and a half or until cooked through, basting occasionally. Remember chicken cooks for about 20 minutes per pound. So depending on the size of your bird, you may want to adjust cooking times. Internal temp should read 165.

Remove from oven and let rest for 15 minutes before carving. This goes great with my Sweet Potato Gravy recipe!

#chicken