Recipe By Jennifer Goldberg
Rating
Published May 6th
Prep 20m Cook 50m Additional - Ready In 1h 10m
Servings 5 servings Calories 688

A juicy, baked chicken recipe that INFUSES the chicken with the deep and complementary flavors of rosemary, garlic and lemon.

Recipe Ingredients

  • 1 (3 pound) whole chicken
  • 1 cup unsalted butter, softened
  • 1 lemon
  • 3 tablespoons minced garlic
  • 5 cloves garlic
  • ¼ cup chopped fresh rosemary
  • 5 sprigs fresh rosemary
  • salt to taste
  • ground black pepper to taste
  • 1 teaspoon paprika

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Rinse the chicken and pat dry. Zest the lemon. Slice remaining lemon into quarters and place to the side. With hand mixer combine butter, lemon zest, minced garlic and 1/4 cup chopped rosemary.
  3. 3 Take your hand and slide it between the skin and the meat on the breast, as well as loosening the 'pockets' between the leg and wing joints. Scoop some of the rosemary butter mixture onto your fingers and begin to stuff into the 'pockets' on the breast, leg, wings, etc. (Save approximately 1/4 of the rosemary butter mixture and rub on the inside of the chicken.)
  4. 4 Season the cavity of the chicken with the salt, pepper and paprika. Add the quartered lemon, rosemary sprigs and sliced garlic to the chicken cavity. Bind the legs with culinary twine and tuck the wings into the leg joints to secure.
  5. 5 Place the chicken breast up onto the roasting rack and into the oven. Roast for approximately 50 minutes, or until the juices run clear. Remove the 'stuffing', carve and serve.

Nutrition Facts

  • Calories 688
  • Carbohydrate 5.8 g
  • Cholesterol 214.1 mg
  • Fat 57.6 g
  • Fiber 1.7 g
  • Protein 38 g
  • Saturated Fat 29.1 g
  • Sodium 119.6 mg
  • Sugar 0.2 g

Reviews

  1. great chicken recipe, and a good base to use!! I made this figure friendly by using olive oil instead of butter (spreads just as well). Also, in addition to the lemon and garlic in the cavity, I added a quarter of an onion, and cut 4 thick slices of a sweet onion to use under - Read more ...
  2. I love this! I use the cheap 'frying chickens' and it's still great.
  3. Fabulous! I followed the recipe, only I used 1/2 cup butter instead of 1 cup; even though I had a 4.5 pound chicken, it was still enough. The chicken was very moist and flavorful. I changed the way I roasted it, though----I roasted it at 500 degrees for 20 minutes, breast side down, and then - Read more ...
  4. This chicken had great flavor. However the cooking time is way off. I made the butter as directed and indeed there was a lot of it. But I was able to still use it as accents for the rest of the meal...some in the mashed potatoes a little on the steamed green beans and finally - Read more ...
  5. I liked it but my wife didn't. I really like garlic and so does she but I guess she doesn't like it as much as I do. As much as I enjoyed this recipe I still felt gulity using all that butter. If you're planning on making this you might want to waite until the - Read more ...
  6. so-o-o-o very good - - don't miss this recipe!
  7. This recipe is wonderful, and as easy as baking a chicken normally is. It is nice, due to the nice medley of fresh herbs and lemon. One note, I didn't add all the butter mixture to the chicken, as it was quite a lot. Half of the mixture (with the full amount of herbs, just - Read more ...
  8. I tried this with boneless chicken breasts and stuffed the garlic and rosemary inbetween the skin. I would cut down on the rosemary and omit the garlic cloves next time. I baked it for 40 minutes on 350 and then put in in the broiler for a few minutes to brown the tops giving it - Read more ...
  9. A tasty dish but not low-cal in any way with 1 cup of butter being used

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