Roasted Chicken with Herb Oil

Roasted chicken is a simple and versatile protein. Use it in soups, throw it on pasta or pair it with a simple salad.

1 T butter, softened*
1 T olive oil
1 T rosemary, chopped
1 3 pound chicken
1/3 t black pepper
1 t kosher or sea salt
1 lemon, cut into quarters

* For Passover, use olive oil in place of butter.

Preheat oven to 450 degrees Fahrenheit.

Mix the butter, oil, and rosemary together in a small bowl. Gently lift up chicken skin from the breast and rub oil and butter mixture between the flesh and skin.

Season chicken inside and out with salt and pepper.

Place chicken in roasting pan on a roasting rack or bed of vegetables. Place lemon inside the cavity of the chicken. Tie legs together with cotton string.

Roast chicken 20 minutes.

Reduce oven temperature to 375 degrees Fahrenheit.

Roast chicken until meat thermometer inserted into thickest part of inner thigh registers 180 -185 degrees Fahrenheit, about 1 hour 15 minutes.

Lift chicken and tilt slightly, emptying juices from cavity into pan. Juices should be clear. Transfer chicken to cutting board.

Cover chicken with aluminum foil to keep warm and wait 10 minutes before carving.

NOTE: Save about 125 calories and 11 g fat per serving by removing the skin.