Rosemary Roasted Whole Chicken
This Lemon Rosemary Roasted Whole Chicken has the best crispy, buttery skin and juicy meat cooked over shallots for an easy chicken dinner prepared in one pan.
Ingredients
- 6 large shallots cut in quarters
- 1 3-5 pound whole chicken giblets removed and discarded
- 4 whole sprigs fresh rosemary plus 1 tablespoon finely chopped
- 1 lemon halved
- 1 head garlic halved
- salt to taste
- black pepper to taste
- 4 tablespoons unsalted butter softened
Directions
- Place the chicken at room temperature for about 45 minutes.
- Preheat the oven to 400˚F. Place the shallots in a 10-inch cast iron skillet or oven safe baking dish. Set aside.
- To prep the chicken, pat it dry with paper towels. Place the whole rosemary sprigs, lemon and garlic in the cavity, then tie the legs together with kitchen twine and tuck the wing tips back. Season generously with salt and pepper all over the surface of the chicken. Sprinkle with the remaining chopped rosemary.
- Place the chicken on top of the shallots in the pan, then rub the butter all over the exposed surface.
- Roast for about 60 to 75 minutes, or until the internal temperature taken in the thickest part of the thigh is 165˚F.
- Rest the chicken for 15 minutes before carving and serving. Serve with caramelized shallot from the bottom of the pan.