Now, in those first 15 minutes the skin will brown. Don't worry about it. In the last 15 minutes if you think it is getting too brown, you can cover it loosely with aluminum foil. I don't baste this chicken but you can if you like. I always cook it in a rack but when I was younger just threw it in a roasting pan and it still cooks up beautifully.
It actually is quite easy to cook, don't be intimidated by it. You will love the taste of this chicken. Enjoy!
1 Whole Chicken
6 Sprigs Rosemary
2 TBSP Fresh Dill
3 Garlic Cloves
Juice from 1 Lemon
1 lemon cut into rounds
3 TBSP Butter
Salt and Pepper to taste
Wash and pat dry your chicken (remove any gizzards they may have stuffed inside)
Take your hand and run it between the skin and the breast to loosen up the skin.
Mince up 1 clove of garlic , mince up the 1TBSP Dill and add it to 1 TBSP of room temperature butter, mix.
Take the butter mixture and spread it between the breast and the skin using your hand
Slice up a lemon into rounds
Wash and dry the rosemary
Stuff the lemon rounds between the skin and the breast
Stuff 2 sprigs of rosemary between the skin and the breast
Melt the other two tablespoons of butter and add the rest of the minced garlic, dill and the juice of the lemon
Close up the neck hole
Turn the bird so that the opening is up and pour some of the butter mixture into the cavity
Using your hand, gently spread it around. Be careful incase there is a broken rib.
Stuff the bird with the rest of rosemary, the squeezed lemon rinds
Pour the rest of the butter mixture over the chicken
Preheat oven to 425 F (220 C or 7 Gas Mark)
Bake the Bird uncovered for 15 minutes
Reduce the temp to 375 F or 190 C (5 Gas Mark) and bake for 45 minutes to 1 hour or until the juice in the leg runs clear and the temperature in the fattest part of the thigh (not touching bone) registers 170 F (76.5C)
Take out of the oven and tent with aluminum foil and let rest for 15 minutes
Thank you for stopping by and remember, enjoy life.
It's the one you have,