Lemon and Rosemary Roast Chicken

LEMON AND ROSEMARY ROAST CHICKEN

Infused with the aromas of lemon, garlic, rosemary, and onion, this recipe for Lemon and Rosemary Roast Chicken is sure to become one of your family's favorite meals.

Serves 4

2	lemons, plus more for garnish
¼	cup (½ stick) unsalted butter, softened
8	cloves garlic, peeled and smashed
5	sprigs fresh rosemary, plus more for garnish
	Kosher salt and freshly ground black pepper
1	whole chicken (4½ to 5 pounds), rinsed and patted dry
1	medium yellow onion, peeled and quartered
4	bay leaves

Preheat the oven to 425ºF. Finely zest 1 of the lemons and combine the with softened butter in a small mixing bowl. Mince 2 cloves of the garlic together with 1 sprig of the rosemary. Add to the butter mixture and season with salt and black pepper. Stir to thoroughly combine. Set aside.

Tuck the wingtips under the chicken's body. Then, place the chicken, breast-side-up, in a roasting pan. Season the cavity well with salt and black pepper. Then, using your fingers, gently separate the chicken's skin from the breast meat. Smear half of the reserved butter mixture under the skin, and then smooth the skin back down. Rub the remaining butter over the outside surface of the bird, and season with additional salt and black pepper.

Cut the 2 lemons into quarters and stuff into the cavity, along with the remaining 6 cloves of garlic, 4 sprigs of rosemary, onion, and bay leaves.

Roast the chicken in the preheated oven for 30 minutes. Then, reduce the oven temperature to 375ºF and continue to roast until the bird is golden brown and an instant-read thermometer inserted into the thickest part of the bird (avoiding the bone) registers 165ºF, 30 to 40 minutes. Remove the chicken from the oven and allow it to rest for at least 10 minutes before carving. If necessary, season the chicken with additional salt and black pepper. Garnish with lemon wedges and sprigs of fresh rosemary before serving.