Simple Roast Chicken
1 whole Chicken – $6.96
3/4 cups Butter, Softened – $2.62
3 whole Lemons – $2.97
4 sprigs Rosemary – free from my garden
Salt And Pepper, to taste – $.02
Total Cost – $12.54
Cost Per Serving – $2.51
Prep Day: Zest two of the lemons. Strip the leaves off of one of the rosemary sprigs and chop it up finely.
In a bowl, combine softened butter, lemon zest, rosemary, and salt and pepper to taste. Roll into a log. Wrap in plastic wrap. Place in a gallon freezer bag with whole chic and freeze.
Serve Day: Thaw.
Preheat oven to 400 degrees (convection bake. If you’re using a standard oven, you can do 425.)
Line a baking sheet with heavy duty aluminum foil and lay the patted-dry chicken on the foil, breast side up.
Use your fingers to smear the butter mixture all over the chicken, under the skin, and inside the cavity. Cut the lemons in half and squeeze the juice of one lemon all over the chicken. Place the six lemon halves (if they’ll fit!) and the three rosemary leaves into the cavity of the bird.
Place the chicken into the oven and roast it for 1 hour, 15 minutes or until done. Skin should be deep golden brown and juices should be sizzling.