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Chicken The Pioneer Woman Roast Chicken (Ree Drummond) Recipe

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This recipe for Chicken The Pioneer Woman Roast Chicken (Ree Drummond) is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole chicken, rinsed and patted dry
3/4 cup butter, softened
3 whole lemons
4 sprigs fresh rosemary (or 2 tsp dried)
Salt & pepper to taste
Directions:
Directions:
Preheat oven to 350º. Zest two of the lemons. Strip the leaves off one of the rosemary sprigs and chop it up finely. In a bowl combine the softened butter, lemon zest, chopped rosemary, salt and pepper. Line a baking sheet with heavy duty foil and lay the chicken on it breast side up. Use your fingers to smear the butter mixture all over the chicken, under the skin and inside the cavity. Cut the lemons in half and squeeze the juice of one lemon all over the chicken. Place the six lemon halves (they will fit!) and the three remaining rosemary sprigs into the cavity of the bird. Place the chicken into the oven and roast for 1.5 hours or until done. Skin should be deep golden brown and juices should be sizzling. Carve and serve!
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
A zillion commenters say it is perfectly moist every time – great for serving roasted or shredding for use in other recipes.

 

 

 

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