Even though the weather is getting colder and winter is slowing setting in (we just got the first snowfall that will sadly stay, yes I say sadly because I really dislike winter) I’m still enjoying my fresh rosemary though, that I brought inside from my terrace garden.
Rosemary is such an awesome herb. It has a piney aroma and a distinctively sharp flavour. I’m always looking for new ways to use this herb in my cooking.
Infusing butter with rosemary was an obvious choice, and basting a whole chicken with rosemary infused butter was a match made in heaven (in kitchen heaven that is).
Rosemary also goes really well with lemon and of course lemon goes really well with chicken (are you following my line of thoughts here? 🙂 ). So it did not take a lot of thinking to make this awesome chicken!. The skin of the chicken is crispy and golden brown, the chicken, juicy and full of flavour!
- 1 whole chicken
- 1/2 cup of butter
- 3 branches of rosemary
- 1/2 tsp of paprika
- 1 lemon (sliced)
- Juice of one lemon
- Salt and pepper to taste
- In a sauce pan, melt a 1/2 cup of butter.
- Add in the rosemary and paprika.
- Simmer on very low heat for about 5 minutes (careful not to burn the butter).
- Let stand another 5 minutes off the heat, then add in the lemon juice.
- Wash and then pat the chicken dry with paper towels.
- Place the chicken on a rack in a roasting pan.
- Brush the infused butter all over the chicken.
- Place half of the lemon slices inside the chicken’s cavity.
- Using butcher string, secure the legs of the chicken.
- Place the remaining lemon slices on the chicken.
- Roast the chicken in a preheated oven at 375F for about 2 hours or until fully cooked.