Garlic Butter Basted Roasted Chicken with Rosemary and Lemon

Garlic Butter Basted Roasted Chicken with Rosemary and Lemon

I hope you all had a wonderful holiday vacation! We spent some of the time here at home relaxing and some of the time in Idaho with my sister, her family, my parents, and some of our very best friends. It was wonderful to have some quality time with people we love so much, eating a lot of our very favorite foods, and enjoying the beautiful winter weather. We all received some great gifts from Santa and my husband spoiled me with two new All-Clad nonstick skillets to replace my old ones… oh how they made me smile on Christmas morning! My husband sure knows me well!!!

Once we got back home, all I wanted to do was cook some comfort food, starting with this roasted chicken. There is something so homey and comforting about a roasted chicken! I loved this garlic butter basted chicken because it is so simple and it turned out so juicy and tender! I can’t believe I haven’t tried making this recipe before. The roasted chicken not only smelled amazing while it roasted but it tasted amazing too. My daughter, who isn’t always a big fan of chicken, loved it and had seconds… I’ll take that as a success!

Garlic Butter Basted Roasted Chicken with Rosemary and Lemon

How to Make a Garlic Butter Basted Roasted Chicken with Rosemary and Lemon

Preheat oven to 450 degrees.

Place half the chopped onion in a cast iron skillet then drizzle with a bit of olive oil and season well with sea salt and freshly cracked pepper, to taste. Toss to coat evenly.

Rinse the chicken and pat dry with a paper towel. Season the inside of the chicken cavity with sea salt and freshly cracked pepper. Place the chicken on top of onions in the cast iron skillet. Stuff the seasoned cavity with the remaining half chopped onion, 2 lemon wedges, 2 small cloves of garlic, and a sprig of rosemary. Tuck the wings under and tie the legs together with kitchen twine.

Place the butter and 2 cloves of minced garlic in a small glass ramekin. Heat in the microwave for 30 seconds, or until the butter is melted. Baste the entire chicken with a bit of garlic butter then season the entire chicken very well with sea salt and freshly cracked pepper, to taste.

Garlic Butter Basted Roasted Chicken with Rosemary and Lemon

Place the chicken into the oven and roast for 30 minutes, baste the bird with the garlic butter, then reduce temperature to 350 degrees and roast basting with the garlic butter every 15 minutes, for 40-45 minutes, or until a meat thermometer reads 165 degrees when stuck into the thickest part of the thigh. Remove from the oven and let the chicken rest on a cutting board for at least 15 minutes before carving.

Spoon any fat off the top of the onions and sauce in the cast iron skillet. Place the skillet with the roasted onions and juices over medium-high heat and reduce the onion sauce in the cast iron skillet by half, about 5-7 minutes. Season with sea salt and freshly cracked pepper to taste. Carve the chicken and serve with onion pan sauce drizzled on top, if desired. Enjoy.

Garlic Butter Basted Roasted Chicken with Rosemary and Lemon

Garlic Butter Basted Roasted Chicken with Rosemary and Lemon

Garlic Butter Basted Roasted Chicken with Rosemary and Lemon

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Course: Main
Author: Pam - For the Love of Cooking

Ingredients

  • 1 sweet yellow onion cut into wedges, divided
  • Olive oil to taste
  • Sea salt and freshly cracked pepper to taste
  • 1 4 lb whole chicken, rinsed and patted dry
  • 1 lemon cut into 4 wedges
  • 4 cloves of garlic divided (2 whole for cavity & 2 minced for butter)
  • 1 sprig of rosemary
  • 3 tbsp butter melted

Instructions

  • Preheat oven to 450 degrees.
  • Place half the chopped onion in a cast iron skillet then drizzle with a bit of olive oil and season well with sea salt and freshly cracked pepper, to taste. Toss to coat evenly.
  • Rinse the chicken and pat dry with a paper towel.
  • Season the inside of the chicken cavity with sea salt and freshly cracked pepper.
  • Place the chicken on top of onions in the cast iron skillet.
  • Stuff the seasoned cavity with the remaining half chopped onion, 2 lemon wedges, 2 small cloves of garlic, and a sprig of rosemary.
  • Tuck the wings under and tie the legs together with kitchen twine.
  • Place the butter and 2 cloves of minced garlic in a small glass ramekin.
  • Heat in the microwave for 30 seconds, or until the butter is melted.
  • Baste the entire chicken with a bit of garlic butter then season the entire chicken very well with sea salt and freshly cracked pepper, to taste.
  • Place the chicken into the oven and roast for 30 minutes, baste the bird with the garlic butter, then reduce temperature to 350 degrees and roast basting with the garlic butter every 15 minutes, for 40-45 minutes, or until a meat thermometer reads 165 degrees when stuck into the thickest part of the thigh.
  • Remove from the oven and let the chicken rest on a cutting board for at least 15 minutes before carving.
  • Spoon any fat off the top of the onions and sauce in the cast iron skillet.
  • Place the skillet with the roasted onions and juices over medium-high heat and reduce the onion sauce in the cast iron skillet by half, about 5-7 minutes.
  • Season with sea salt and freshly cracked pepper to taste.
  • Carve the chicken and serve with onion pan sauce drizzled on top, if desired. Serve with remaining lemon wedges. Enjoy.
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Recipe Rating




18 Comments

  1. 5 stars
    This looks sooo good !! There’s nothing like a roasted chicken dinner! And I’ve found the roasted chickens sold in the supermarkets have been water injected, and, therefore, the true taste of the chicken is gone. GREAT RECIPE – as always!!

  2. 5 stars
    This was amazing! Super delicious and really, really easy to make. I’ve been looking for a good roast chicken recipe to make in a Dutch oven and this was just perfect so thank you! X

  3. 5 stars
    I LOVE Chicken Roasted Chicken…..This recipe is in the oven right now….I have no doubt it will be Amazing…..The smells coming out of my Kitchen right now….are Incredible!!! I can’t wait to taste this Chicken to be done!!!!!