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Rosemary-Garlic Roasted Chicken

Active Time: 20 minutes
Total Time: 55 minutes • Serves: 6

1 small lemon
3 garlic cloves, minced (about 1 tablespoon)
6 tablespoons Schnucks unsalted butter, softened
1 tablespoon chopped fresh rosemary leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 Schnucks Natural bone-in split chicken breasts (about 6 pounds)

1. Preheat oven to 450°F. From lemon, grate 2 teaspoons peel. In small bowl, stir garlic, butter, rosemary, salt, pepper and lemon peel until well combined. Line large metal rimmed baking pan with aluminum foil.

2. Pat chicken dry with paper towel; trim excess fat. Starting at bottom edge of each chicken breast, gently loosen skin with fingers; carefully work 1 teaspoon butter mixture evenly between skin and meat of each breast. Evenly spread remaining butter mixture over skin of each breast.

3. Place breasts, skin side up, on prepared baking pan. Roast chicken 30 to 35 minutes or until internal temperature reaches 165°F, rotating pan halfway through cooking. Let stand 5 minutes before serving.

Each serving: about 491 calories, 27 g total fat (12 g saturated), 195 mg cholesterol, 528 mg sodium, 1 g carbohydrate, 0 g fiber, 0 g sugars, 59 g protein