Lemon Rosemary Roasted Chicken

Rotisserie chickens are great, but you can make that delicious flavor in your own kitchen.

Jacqueline Gunderson shares the easy recipe.

Lemon Rosemary Roasted Chicken
5-6 lb raw chicken
1 lb mini golden potatoes
1 lb red potatoes
1 2lb bag baby carrots
2 yellow onions
3 lemons
2 1/2 cups salted butter
2 TBS salt
10-12 sprigs rosemary
Choose: crockpot or baking dish that will fit your ingredients!

Slice onions into strips (or smaller, whichever your family will like) and set aside.

In a bowl, combine washed potatoes, washed carrots, and sliced onions. Set aside.

Zest 2 lemons, save and set aside.

Slice thinly 1 lemon.

Mince the rosemary, set aside.

Melt 2 cups butter.

Slice 1/2 cup butter.

Clean out your chicken and place in baking dish/crockpot over 1/2 the veggies (spread veggies evenly).

Slice the zested lemons in half and squeeze the juice in the melted butter, and put the lemon rinds in the cavity of the chicken.

Grab 4 slices of lemons and while gently pulling the skin up and separating from the meat at the top of the cavity, slide the lemon sliced under the skin – grab slices of butter and follow same instructions as lemons (4 slices of butter).

Pour remaining vegetables around the chicken, so it all fits in the baking dish.

Whisk minced rosemary, salt, lemon zest, and butter together and pour over the top of the chicken and vegetables.

Place remaining lemon slices on top of the chicken and veggies as you would like.

Cover with foil completely.

Bake for 2 hours at 350 degrees.

Equation: 20 minutes per 1 lb @ 350 degrees on middle rack

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