Unless it’s summer time.
Then it’s all about the beer can.
Or the rotisserie!
Did I mention that this is a breeze to pull together too?
It’s a breeze to pull together!
- 1 whole chicken
- 1 lemon, sliced into ¼” rounds
- 8-10 sprigs fresh rosemary (just buy a pack at the store and use it up)
- 1 medium sweet onion, sliced in half, then each half into 4 chunks
- 6 tbsp butter, softened
- garlic powder
- olive oil
- 1 tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- 1 tsp paprika
- ½ tsp old bay seasoning
- Preheat your oven to 350°F and mix together your spice rub.
- Rinse your chicken, then pat dry with paper towels. Sprinkle the cavity of the bird liberally with salt, pepper and garlic powder. Stuff the cavity with 1 tbsp of butter, 3 sprigs of rosemary, and some lemon slices and onion chunks (roughly 2 of each).
- Loosen the skin from the breast meat and the legs. Rub ½ tbsp of butter under the skin of each leg, and 1 tbsp of butter under the skin of each breast. Rub the remaining two tbsp of butter all over the outside of the skin. Finally, rub the spice rub over the buttered skin.
- Place the remaining onion chunks, lemon slices, and rosemary sprigs around the perimeter of your roasting pan. Place the chicken, breast side up, onto a roasting rack in the pan. Sprinkle a bit of kosher or fresh ground sea salt over the top of the chicken.
- Bake at 350°F until the thickest part of the breast registers 180°F on a thermometer. Half way through baking (1 hour in), drizzle some olive oil over the top of the chicken (1-2 tbsp). Be sure to let the chicken rest for 15 minutes before carving or else the meat will lose its juices and you’ll be eating dry bird.
The cook time is 90 minutes +/- depending on the size of your bird. Keep an eye on your instant read thermometer to make sure you don't over or under cook it!