Lemon Rosemary Roasted Chicken

• 1 stick Regular Butter
• 1 whole Lemon, Zested
• 2 Tablespoons Lemon Juice
• 3 Tablespoons Minced Rosemary
• 1/2 teaspoons Salt, Plus More To Season The Chicken
• 1 teaspoon Honey
• 1 whole Young Chicken
• 1 whole Onion, Quartered And Separated
• 5 whole Carrots, Halved

1. Melt butter on medium heat in a medium saucepan.
2. Stir in lemon zest, lemon juice, rosemary, salt, and honey.
3. Lower heat and simmer while preparing the chicken.
4. Rinse chicken and pat dry.
5. Place onions inside an oven cooking bag then place the carrots on top of the onions.
6. Salt the inside cavity of the bird well then place it on top of the vegetables.
7. Pour the butter mixture over the chicken and rub everywhere to ensure the bird is well buttered.
8. Tie up the oven bag and place in a preheated oven to 350F.
9. Roast the chicken 20 minutes for each pound.
10. Remove from the oven and let sit 10 minutes before opening the bag and serving.

regular butter, lemon, lemon juice, rosemary, salt, honey, chicken, onion, carrots

Taken from tastykitchen.com/recipes/main-courses/lemon-rosemary-roasted-chicken/ (may not work)