Butterball Roasting Broiler Easy Easter Suppe
Submitted by baker1
Whole roasted chicken rubbed under the skin with garlic, lemon, and fresh rosemary, roasted alongside potatoes in one pan. A simple, elegant Easter dinner that serves 10.
YIELD
10 servingsPREP
20 minCOOK
2 hrsREADY
2 hrsEaster dinner doesn’t need to be complicated to feel special.
This whole roasted chicken gets a flavor boost from garlic, lemon juice, and fresh rosemary rubbed right under the skin where it can perfume the meat as it roasts.
The outside gets a slick of oil and lemon zest with a generous dusting of paprika that turns the skin golden and crackly.
Potatoes go right in the pan alongside the bird, soaking up all those roasty, herby drippings as everything cooks together.
One pan. One bird. One seriously impressive Sunday table.
Kitchen Tips
- Rub the seasoning under the skin, not just on top, so the flavor penetrates the meat directly
- Tie the legs with kitchen string for even cooking and a prettier presentation
- Let the chicken rest for 10 minutes before carving so the juices redistribute
- Cut potatoes into even-sized pieces so they cook at the same rate as the chicken
Ingredients
Directions
Preheat oven to 425 degrees F.
Rinse chicken. Mix garlic, lemon juice, rosemary, salt and pepper; rub under skin of breast and thigh area.
Tie legs up with string. Rub outside of skin with mixture of lemon peel and oil; sprinkle generously with paprika.
Place breast side up in lightly greased large roasting pan; add potatoes.
Bake until chicken is done and juices run clear, about 20 to 25 minutes per pound.
Let stand 10 minutes.
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