Recipe yields 2-3 servings
2 1/2 - 3 lb whole chicken
1/2 cup unsalted butter
4 sprigs rosemary
Salt & freshly ground black pepper, to taste
About a half hour before you are ready to start, let your chicken sit at room temperature.
Preheat the oven to 425F degrees. Finely mince the leaves of the rosemary. Please note you can use thyme, parsley, tarragon, whatever spices you prefer or have on hand. Today I chose to use rosemary, but get creative and change it up if you would like.
In a bowl, add the butter, minced rosemary and zest from the lemon. Mix to combine all ingredients and create an herb butter. (You will want your butter to be soft to make this easier.)
Using your fingers, loosen up the skin from the chicken. Take about a tablespoon of the herb butter and massage it into the chicken breasts between the meat and the skin. Continue until both breasts are coated, using a tablespoon at a time until they are covered. With the remaining butter, massage it into the rest of the bird, being sure to get into all the corners and edges (don't forget under the wings!). Stuff the bird with lemon halves and extra rosemary sprigs.
Once the chicken is fully cooked, remove from the oven and let rest on a cutting board before carving and serving. Enjoy your deliciously fresh and simple roasted chicken!