Roast chicken was always a Sunday lunch type of meal. Coming home from church with Mama and Daddy and sitting down a down home meal of comfort. It’s not just for Sunday’s any more. We have this at least once a week…..In our home, comfort food can be found every day of the week. Enjoy!
Rosemary Garlic Butter Roast Chicken
- 5 to 6 pound chicken, I know that’s what my hubby bought
- 6 Tablespoons margarine or butter
- 1/4 cup lemon juice
- 2 Tablespoons fresh, minced, rosemary leaves
- 2 Tablespoons garlic, 5 to 7 cloves, minced
- 1/2 teaspoon white pepper
- sea salt sprinkled over chicken
Cut chicken down the back removing back bone, save to make stock if you wish. Rinse and pat dry. Loosen skin by gently pushing fingers between skin and meat until the skin pulls away from the meat. Put in large skillet or roasting pan, breast side down. I use my Lodge 15″ Carbon Seasoned Steel Skillet. Which I love, by the way. Melt margarine with lemon juice, rosemary leaves, garlic, and white pepper.
Pour a little on the inside. Turn chicken over and pour some under the skin, rubbing it on the meat, saving the some. Pour the remainder over the skin. Cook in a 375 degree F preheated oven for 1 hour 40 minutes, more or less depending on the size of your chicken.
Check at one hour and then at 10 intervals to make certain it isn’t getting too dark. Tent with aluminum foil if it is. Chicken is done when leg moves freely from the thigh joint, the broth of the chicken runs clear and internal temperature is 165 degrees according to the USDA Food Safety and Inspection Service Let chicken rest 5 minutes before carving.
