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Ingredients
- 1 x 4 pound chicken
- 3 Tbsp. salt
- 4 Tbsp. butter, at room temperature
- 1 tsp freshly grnd black pepper
- 2 Tbsp. fresh rosemary, stems discarded before measuring, finely minced
- 4 clv garlic, chopped
- 1 x lemon, zested, then juiced
- 8 x Yukon Gold potato, halved
Directions
- Rearrange oven racks so which the bird can be placed in the center of the oven. Preheat oven to 475 F. Throw away giblets (and any other foreign objects) which you find inside the bird. Rinse bird under cool water, then pat dry. Rub generously with salt, inside and out.
- In a small bowl, blend butter, pepper, rosemary, garlic and lemon zest. Rub the butter mix all over the birds. Use your fingers to separate the skin from the breast meat and slide some of the mix underneath the skin. Cross the legs and bind with twine.
- Place potatoes, cut side down in a large shallow roasting pan, or possibly some facsimile. Perch bird atop potatoes. Roast for 30 min. Remove to baste and squeeze juice of 1/2 lemon overtop. Reduce temperature to 375 F. Roast for 60 more min, or possibly till the juices of the thigh meat run clear when pricked. If bird begins to burn on top, cover loosely with a sheet of aluminum foil.
- Squeeze other lemon half overtop, then cover tightly with aluminum foil, and let sit at room temperature for 5 min before serving (this locks in the juices).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 774g | |
| Recipe makes 4 servings | |
| Calories 1114 | |
| Calories from Fat 526 | 47% |
| Total Fat 58.61g | 73% |
| Saturated Fat 20.81g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 262mg | 87% |
| Sodium 5553mg | 231% |
| Potassium 2407mg | 69% |
| Total Carbs 79.96g | 21% |
| Dietary Fiber 6.7g | 22% |
| Sugars 2.87g | 2% |
| Protein 67.0g | 107% |
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