There's nothing easier than a roasted chicken, taking no more than 10 minutes to prepare!!! Plus, it's juicy and packed with flavor.
And if you want to make life interesting, you can throw in some chopped herbs (hummm, rosemary would be good), but we tend to prefer this basic recipe. So move over Wal-Mart chicken, there's a new recipe in town :)
- 1 Whole Chicken
- 1/2 C Earth Balance Butter, softened
- 2 Tbsp. Dijon Mustard
- 8 Cloves Garlic, minced
- 2 Large Lemons, zest and juice
- 2 Tsp. Sea Salt
1. Preheat oven to 425 degrees, and place rack on bottom third of oven.
2. Soften butter. Ooppps! Don't melt your butter like me, just soften it!
3. Add remaining ingredients to the butter and mix well.
4. Pat chicken dry with paper towels then place bird breast side up on a foil lined baking sheet. Remove any goblets from the inside of the chicken.
5. Rub the butter mixture all over the bird. Pull back the skin as much as you can and spread the butter under the skin and in all the crevices. Then, stuff the remaining 4 lemon halves (the ones you zested and juiced) into the cavity.
6. Bake for 1 hour 15 minutes. Check chicken after 45 minutes. If chicken turns a deep golden brown before the roasting time is up, cover with aluminum foil to prevent burning.
seasonings inspired from tessadomesticdiva.com
this post is part of Slightly Indulgent Tuesdays and Allergy Free Wednesdays
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