OVEN ROASTED ROSEMARY CHICKEN

Oven Roasted Rosemary Chicken image

Provided by Angela (Grammy) Derby @Angela_Derby

Categories Chicken

Number Of Ingredients 10

4-5 pound(s) whole roasting chicken
1/4 cup(s) butter
1/8 cup(s) olive oil, extra virgin
1/2 - onion, cut up
1/2 - celery stick, cut up
1 - lemon, sliced
1 teaspoon(s) dried rosemary or 1 tablespoon fresh, chopped
1 teaspoon(s) granulated garlic or 2-3 cloves fresh, minced
1/4 teaspoon(s) paprika
- salt and pepper

Steps:

Heat oven to 350'F. Line bottom of roasting pan with aluminum foil.
Remove giblets, neck from chicken and cut off extra skin. Rinse chicken under faucet and dry with a paper towel. Place in foil lined pan and tuck wings back under the breast. (I tried, but I couldn't get mine to stay there...oh well.)
Cut up onion, celery and lemon to fill the cavity.
Melt butter and olive oil together in a small pan; add seasonings and stir well. Brush over all of the chicken and under wings, etc.
Cover tightly with aluminum foil and bake for 1 1/2 hours. Remove foil and return to oven to bake an additional 30-40 minutes or until meat thermometer reaches 180' and juices run clear.
Remove and let set for 20 minutes before slicing.

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