Gasp, Costco was out of roasted chicken! I know, how is that possible? The nice butcher apologized and then half-jokingly said, “Well, you can make your own,” and pointed to the case. I smiled politely and thought no shit. I tossed one in my cart (okay, two, because everything at Costco comes in multiple packs or super-duper size). Well, the joke was on me when I got home and realized my freezer only had room for one chicken. I channeled Julia Childs and roasted the other. Bon Appetite.
- 1 whole chicken, rinsed and patted dry
- 4 garlic gloves
- 3/4 cups butter, softened
- 2 whole lemons
- 4 sprigs rosemary
- Salt and pepper, to taste
Preheat oven to 400 degrees. Zest the lemons. Strip the leaves off of one of the rosemary sprigs and chop it up finely. In a bowl, combine softened butter, lemon zest, rosemary, and salt and pepper to taste. Line a roasting pan with heavy duty aluminum foil and lay the patted-dry chicken on the foil, breast side up. Use your fingers to smear the butter mixture all over the chicken, under the skin, and inside the cavity. Cut the lemons in half and squeeze the juice of one lemon all over the chicken. Place the lemon halves (if they’ll fit!) and the three remaining rosemary leaves into the cavity of the bird. Place the chicken into the oven and roast it for 1 hour, 15 minutes or until done. Skin should be deep golden brown and juices should be sizzling.