Roasted Chicken with Garlic Butter – Classic Sunday Dinner Recipe

Growing up, Sunday supper was an extraordinary time in our family. Along these lines, when I think about an exemplary simmered chicken supper, I generally consider family. Numerous ends of the week we assembled around the table with a unique supper my mother or grandmother would make. This was normally a post-church feast, however could likewise be an end of the week dinner that was an approach to commend birthday celebrations, commemorations, and even occasions. These suppers with my family, right up 'til today, are still a portion of my #1 times in my day to day existence.

 

The star of these dinners with my family was consistently the principle dish. In our home, an entire chicken, turkey bosom, ham, or meal hamburger were the most well-known decisions. It was consistently an uncommon feast when my mother or Granny opened the broiler and we saw one of these dishes being pulled out to serve.

 

 

Ingredients

 

• 1 lemon, juiced and zested
• 3 tbsp olive oil
• 1 sprig rosemary, chopped
• 4 tbsp unsalted butter
• 1/2 tsp black pepper
• 4 lb whole chicken
• 1 1/2 lemon, quartered
• 1/2 tsp salt
• 1 clove garlic, cut in half
• 3 cloves garlic, minced
• 2 sprigs rosemary, whole
• 3 tbsp parsley, chopped

 

Optional

• 2 stalks celery
• 1 small onion

 

Instructions

 

• Preheat the oven to 400F;
• Remove the neck and innards from inside the chicken and rinse it inside and out then pat dry and set aside;
• Melt the butter in a small bowl;
• Combine the melted butter, olive oil, minced garlic, the juice and zest of one lemon, parsley, and 1 sprig rosemary chopped together and whisk until blended; Bowl of garlic butter
• Sprinkle the salt and pepper over all sides of the chicken;
• Brush the butter mixture over the chicken coating all sides and adding more under the skin until the chicken is thoroughly coated inside and out with garlic butter;
• Inside the chicken cavity, stuff the halved clove of garlic, half a lemon sliced or quartered, a single sprig of rosemary, and if desired, chopped onion and celery; Buttering chicken breast
• Roast at 400F for 45 minutes then remove the chicken and baste with the excess juices in the pan;
• Now, add the additional two sprigs of rosemary and slices of lemon to the pan and cover the chicken with aluminum foil, you may also squeeze the additional 1/2 lemon over the top of the chicken at this time;
• Roast for an additional 20 minutes or until the internal temperature reaches 165F;
• Uncover and broil for 4-5 minutes to crisp the skin;
• Remove from the oven and cover to rest for an additional 10 minutes before carving to serve. Roast garlic chicken in baking dish

 

 

 

source:https://www.scrambledchefs.com