Rosemary Garlic Roasted Chicken

• 1 whole chicken Remove neck and giblits
• 1 stick butter
• 3 cloves garlic
• 2 tablespoons fresh rosemary Removed From Stem, Dry is ok 2 tsp
• 3 sprigs fresh rosemary
• 2 tablespoons kosher salt
• 2 teaspoons cracked pepper
• 3 lemons

1. Pre-heat oven to 425 u0b0F. Prepare a roasting pan or baking dish.
2. Remove Chicken from package, take out any extra parts left in the body cavity, and pat dry with paper towels.
3. Make a compound butter by softening (not melting) 1 stick of butter. Crush or finely chop garlic cloves. Strip washed rosemary from stem. Add Salt and Pepper. Squeeze 1/2 lemon in and combine.
4. Rub down the inside of the chicken with a small amount of compound butter, then spread the remaining butter evening over the chicken.
5. Cut lemons in half and place inside the chicken with rosemary to retain moisture.
6. Put chicken in the oven on a low rack at 425 u0b0 for 20 minutes.
7. Lower the temperature to 350u0b0 and finish cooking for about 1 hour.
8. The only way to know if a chicken is done is to get a thermometer and stick into the breast. Find the meatiest part possible and measure from there. If you hit bone quickly it will not be a good reading. The finished temp should be 165u0b0
9. Remove from oven and let rest, covered with foil for 20minutes.
10. Carve and serve.

chicken, butter, garlic, rosemary, rosemary, kosher salt, cracked pepper, lemons

Taken from www.yummly.com/recipe/Rosemary-Garlic-Roasted-Chicken-1718736 (may not work)