Grammy's Kitchen · Roast Chicken · Roast Chicken
One of 43 roast chicken recipes we measured
It ranks #1 of 43 for browning depth among the roast chicken recipes we compared. 11 cooks on www.thepioneerwoman.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 43.
| this recipe | typical | |
|---|---|---|
| fat | 7% | 3% |
| salt | 0% | 0% |
| aromatics | 0% | 1% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 3 whole lemons | |
| 4 g | 4 sprigs rosemary |
| 170 g | 3/4 c. (12 Tbsp.) butter, softened |
| Salt and pepper, to taste | |
| 1800 g | 1 whole chicken, rinsed and patted dry |
Method: 7 steps, published by www.thepioneerwoman.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“<p>Unbelievable! I’ve been roasting chickens for several decades and thought I had it well handled. But this recipe outstrips them all! What an amazing and utterly simple recipe! I did make a couple of minor modifications due to input limitations. I only had o” — a cook, 5.0★
“<p>Hello Ree! I've made a version of this before, and didn't take the time to put the butter under the skin, but it was SOSOSO good! Who doesn't love chicken and lemon zest butter with rosemary?! I had dried rosemary on hand so left it whole so I could pick it” — a cook, 5.0★