Easy for Entertaining
Lemon and Rosemary Roasted Chicken
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Ingredients
- 1 (5-lb) whole chicken
- 2 lemons, halved
- ¼ cup butter, softened
- 3 sprigs fresh rosemary, chopped
- 2 fennel bulbs, cored and quartered
Instructions
- Preheat oven to 425°F. Remove giblets and neck from chicken; place chicken in a greased roasting pan.
- Grate zest from lemon to equal 2 tsp. Combine butter, lemon zest, and rosemary.
- Rub butter mixture under skin and all over outside of chicken; squeeze juice from lemons over chicken, and place lemons in cavity. Surround chicken with fennel.
- Bake 1 hour to 1 hour and 15 minutes or until a meat thermometer inserted into thigh reads at least 165°F, covering with foil halfway through bake time. Let stand 10 minutes before carving.