Lemon Rosemary Roasted Chicken


1 whole chicken
1 lemon
2-3 tbsp garlic butter, melted
2 tbsp poultry seasoning
4-5 springs of rosemary
½ cup white wine or chicken stock


Preheat the oven to 475°F. 

Pat the chicken dry with paper towel. Using a silicon or pastry brush, brush the melted garlic butter over the chicken, with salt, pepper and the poultry seasoning. Place the chicken in an oiled roasting pan.

Poke the lemon all over, using a fork, and put the lemon inside the chicken’s cavity, with the bunch of herbs. Pour the wine or broth in the roasting pan. Using kitchen twin, tie the legs together. (See below for video on how to tie chicken)

Put the chicken in the oven, immediately turn the heat down 400°F. Cook for 1 hour 20 minutes or until the thickest part of the chicken internal temperature is 180°F. Start checking the internal temperature after 1 hour and adjust accordingly.

Once cooked, remove the chicken from the oven and transfer the chicken to a board to rest for 15 minutes or so under an aluminum foil tent.

Carve your chicken to serve, or use the chicken for one of your favourite recipes that calls for cooked chicken:

How to Truss a Chicken

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