Lemony Roasted Chicken

So, I'm back in the kitchen again after a long break.  Trying out new recipes and foods is always fun for me.  The not so fun part is cooking for two people.  I never thought it would be hard, but after cooking for six people all through the years, it's hard to judge portions.

  Yes, they have all moved on but one, the vegan.  I don't cook for him anymore, just the hubby and I.  Now I have to strategically buy, plan and cook meals so there is no waste of food. Growing up I was told it was a sin to waste food, didn't understand it then, but totally understand it now.  We should all be so grateful, and not take for granted, that we have food on our tables everyday, as there are many who don't.

I found small roasted chickens on sale, so I bought two. One is in the freezer for a later meal, but I am using one today to make a Lemon Roasted Chicken. It's stuffed with garlic, lemon and rosemary and has a crispy butter, olive oil and fresh herb coating on the outside, yuuuuuum!

Recipe below.

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A few simple ingredients: Lemons, Butter, Olive Oil, salt, pepper, paprika, fresh garlic and rosemary.

 All mixed up in a bowl give this chicken the awesomeness that it has!

 My little chicken all stuffed with lemons, garlic and rosemary.  I pulled the skin up and pushed some fresh rosemary under it, added flavor.

 Trussed it up and slathered the lemon butter sauce all over the top.  Cover and bake.

Lemony Roasted Chicken

Ingredients

1 3-4 lb. roasting chicken

1 tablespoon olive oil

1/2 stick butter, melted

5 springs fresh rosemary, mince 2 of them, leave 3 whole

4 large cloves garlic, minced

zest from 2 large lemons, save, then juice, stuff cavity with remains of lemons

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon paprika

1/4 cup water

Directions

Preheat oven to 350 degrees.  Clean cavity then place whole chicken in a large roasting pan or Dutch oven.  In a medium bowl, mix the olive oil, melted butter, the minced rosemary, garlic, lemon zest, salt, pepper and paprika, set aside.  Lift the skin on the breast of the chicken and stuff each side with a sprig of rosemary.  Stuff the cavity of the chicken with the remains of the lemons and the last sprig of rosemary. Pour the olive oil/butter mixture over the top of the chicken, pour 1/4 water in bottom of baking pan.  Cover with foil and bake for 2 hours or until the juices run clear.  During the last 15 minutes of roasting time remove foil to brown the skin of the chicken.  Serve with your favorite sides.