Ingredients
Serves: 4-6 | Prep + Cook Time: 1 hour 50 minutes
- 1 Teodora’s whole chicken
- Kosher salt to taste
- Fresh ground pepper to taste
- 1 bunch rosemary
- 1/2 cup (1 stick) unsalted butter
- 2 medium carrots, cut into 1 inch pieces
- 1 medium onion, cut into quarters
- 1/3 cup Graza “Sizzle” Extra Virgin Olive Oil
- 1 head of garlic, sliced in half crosswise
- 3 lemons, halved
Steps
- Preheat oven to 425°F
- Remove giblets inside chicken and pat the whole bird dry with paper towels. Place dry chicken breast side up in a roasting pan, Dutch Oven, or cast iron skillet.
- Season every part of chicken with salt and pepper to taste, including a sprinkle inside the cavity. Place the entire bunch of rosemary inside the cavity.
- Melt butter in the microwave or a small saucepan. Pour all over the seasoned chicken.
- Place carrots, onions, and garlic around the chicken and pour olive oil over the veggies. Season with salt and pepper to taste.
- Take your halved lemons and remove all visible seeds.
- Squeeze the juice of one lemon over the carrots, onions, and chicken. Place the second halved lemon in the pan with the veggies. Place the third halved lemon inside the chicken cavity with the rosemary.
- Use kitchen string/butcher’s twine to tie the chicken legs together.
- Roast chicken for 30 minutes, uncovered.
- Carefully remove chicken from the oven to baste with pan juices and lower oven temperature to 350°F. Place chicken back into the oven to cook for another hour or until internal temperature is 165°F.
- Remove chicken from oven and baste with pan juices again. Allow chicken to rest for 15-20 minutes before slicing and serving to lock the juices in. Slice and spoon veggies on top. Enjoy!