This is the first time I’ve ever roasted a whole chicken, and it was a big one — 6 lbs, 11 oz.! Every cut was juicy and delicious and the seasonings just added a subtle flavor. I love rosemary with chicken, but be creative and experiment with whatever herbs you like. Serve the chicken with sweet potato fries.

Rosemary's flavor is a perfect compliment to chicken.

  • 1 whole chicken, innards removed
  • 1/2 cup (1 stick) butter
  • 1 large lemon, cut into large chunks
  • 8 cloves garlic
  • 3-5 large sprigs fresh rosemary
  • Salt and pepper
  • 24 oz. beer at room temperature

Preheat oven to 350 degrees.

Stuff the chicken with half of the butter, the lemon, the garlic and 2-3 sprigs of rosemary. Rub the outside of the chicken with the rest of the butter. Remove the stems from the remaining rosemary sprigs and sprinkle the leaves over the chicken. Grind fresh salt and pepper over the chicken and place it in a roasting pan and into the hot oven.

Roast for 1 to 1 1/2 hours, depending on the size of your chicken. About thirty minutes in, add the beer to the bottom of the hot pan. Baste the chicken occasionally with the liquid in the bottom of the pan. The chicken is done when the internal temperature is at least 160 degrees and all the juices run clear.