Lemony Roasted Chicken

(Serves 6)

1 large chicken -cleaned, rinsed & dry
3 rosemary sprigs
3 lemons quartered
1 Tbsp. extra virgin olive oil
10 garlic cloves –peeled
Salt and freshly cracked black pepper
½ c bread crumbs –fresh
The zest from 2 lemons
¼ c Italian Parsley –minced
1 stick salted butter –softened


Juice from 2 lemons
The zest from 1 lemon
2 Tbsp. butter


1) Mix the breadcrumbs, butter, lemon zest and parsley to combine into a thick paste. Using your fingers stuff the breadcrumb paste evenly in between the skin and flesh of the chicken.

2) Brush the skin of the chicken with the olive oil and season all over with a pinch of salt and pepper. Stuff the cavity with the lemons, rosemary and garlic and roast in a 375 degrees F preheated oven until golden brown and crispy and cooked through.

3) Allow the bird to rest for 10 minutes. Meanwhile heat up the lemon juice for the sauce. Bring to a simmer then remove from heat and whisk in the butter and lemon zest. Pour over the chicken and serve with your choice of sides.