roasted rosemary lemon chicken whoney glaze
From markh 16 years ago
- 75 minutes to make
- Serves 2
nice roasted chicken for spring, summer or fall.
Ingredients
- 1fryer chicken about 5lbs shopping list
- 3/4stick butter room temp shopping list
- 1lemon shopping list
- 5 sprigs rosemary shopping list
- 1/2 cup white wine shopping list
- for glaze shopping list
- 1/4 cup honey shopping list
- 1 table spoon soy sauce shopping list
- 1 table spoon vinegar(any type I like white wine) shopping list
How to make it
- pre heat oven to 375, remove giblets, rinse chicken and place on a rack in a roasting pan.
- combine zest from the lemon, fine chopped leaves from 3 sprigs rosemary, and room temp butter. meanwhile reduce the wine by 1/2 in a sause pan on high.combine all glaze ingredients in a small bowl and wisk.
- with your fingers seperate the skin of the chicken from the breast and leg meat, rub 1/2 herbed butter on th meat under the skin. pour reduced wine over chicked, squeeze the juice from the lemon over chicken, stuff the lemon rind and remaining rosemary into the cavity.
- with the remaining butter divide in half, place each 1/2 on a piece of plastic wrap fold and roll to make 2 small logs. place in fridg.
- roast chicken 20mins, add 1/4 cup of water to roasting pan. roast 15 mins longer and brush with glaze doing so every 10mins untill chicken is done about 40mins(internal temp should reach 170f)
- serve with herb butter logs.
- a couple of notes:instead of the butter logs the drippings in the pan can be reduce on medium high burner and served as a suace.
- also you can easily roast veggies in the pan under the chicken
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