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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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Southern Living Ingredients:
1 (4 -5 lb) whole chickens |
1 1/2 teaspoons kosher salt, divided |
1/2 lemon |
1 teaspoon seasoned pepper |
1 teaspoon dried rosemary |
1 tablespoon olive oil |
1 tablespoon butter, melted |
Directions:
1. Preheat oven to 450°.
2. If applicable, remove neck and giblets from chicken and reserve for another use.
3. Rinse chicken with cold water, and drain cavity well.
4. Pat dry with paper towels.
5. Sprinkle 1/2 teaspoon salt inside cavity.
6. Place lemon half inside cavity.
7. Stir together pepper, rosemary, and remaining 1 tsp salt.
8. Brush outside of chicken with oil.
9. Rub 2 1/2 tsp pepper mixture into skin.
10. Sprinkle remaining pepper mixture over both sides of breast.
11. Place chicken, breast side up, on a lightly greased wire rack in a lightly greased shallow roasting pan.
12. Add 3/4 cup water to pan.
13. Bake for 20 minutes; decrease oven temp to 375°, and bake 30 minutes.
14. Baste chicken with pan juices; drizzle with melted butter.
15. Bake 15-25 minutes or until a meat thermometer inserted in thigh registers 165°, shielding with foil to prevent excessive browning, if necessary.
16. Remove chicken from oven, and baste with pan juices.
17. Let stand 10 minutes before slicing.
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