Rosemary Lemon Butter Recipes

OVEN ROASTED CHICKEN WITH LEMON ROSEMARY GARLIC BUTTER

Oven Roasted Chicken with Lemon Rosemary Garlic Butter image

This perfectly tender and juicy whole oven roasted chicken gets brushed with a fresh lemon rosemary garlic butter and stuffed with aromatics for extra flavor. It's perfect for Sunday dinner, but easy enough for a weeknight!

Provided by Heidi

Number Of Ingredients 9

Ingredients

one 4-5 pound chicken (at room temperature, giblets and neck removed from cavity)
2 onions (quartered)
1 head of garlic (cut in half plus 3 garlic cloves minced)
3 lemons (2 cut in half and remaining half sliced into thin slices)
4 tablespoons unsalted butter* (softened)
2 teaspoons grated lemon zest
2 fresh rosemary sprigs plus 1 sprig minced
Kosher salt and freshly ground pepper
½ cup white wine

Steps:

Preheat the oven to 425°F and position a rack in the lower third of the oven. Mix the butter with minced rosemary, 3 cloves of minced garlic, lemon zest, salt and pepper.
Pat the chicken dry and rub half of the butter, garlic and lemon zest mixture under the skin and the rest over the chicken and season with salt and pepper. Generously season cavity of chicken with salt and pepper and stuff with lemon half, ½ head of garlic, 2-3 quarters of onion and 2 rosemary sprigs. Truss legs with cooking twine and tuck wings under bird.
Place chicken in a roasting pan breast-side-up with the remaining onion, garlic, lemons and herbs. Add ½ cup of white wine.
Roast for 30 minutes or until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down, baste with juices and roast for 20 minutes longer, until the skin is lightly browned. Using tongs, turn the chicken breast-side-up and baste again. Add ½ cup of water if wine has evaporated. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 155°F to 160°F and juices are running clear.
Transfer the bird to a cutting board and tent with foil. Remove aromatics and vegetables from the cavity, carve the chicken and serve.

Nutrition Facts : Calories 427 kcal, Carbohydrate 9 g, Protein 28 g, Fat 30 g, SaturatedFat 11 g, Cholesterol 129 mg, Sodium 106 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

LEMON & ROSEMARY BUTTER COOKIES

Lemon & Rosemary Butter Cookies image

Cooling lemon and aromatic rosemary make these butter cookies stand out at the holidays. I use them to punch up the cookie trays for potlucks or as gifts.-Elizabeth Hokanson, Arborg, Manitoba

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 2 dozen.

Number Of Ingredients 8

Ingredients

1-1/4 cups sugar, divided
4 teaspoons grated lemon zest, divided
1 cup butter, softened
2 large egg yolks, room temperature
3/4 teaspoon dried rosemary, crushed
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

Steps:

Preheat oven to 350°. In a small bowl, combine 1/4 cup sugar and 1 teaspoon lemon zest. In a large bowl, beat butter and remaining sugar until light and fluffy. Beat in egg yolks, rosemary and remaining lemon zest. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture., Shape dough into 1-1/4-in. balls; roll in sugar mixture. Place 2 in. apart on parchment-lined baking sheets. Flatten to 1/4-in. thickness with bottom of a glass. Sprinkle tops of cookies with remaining sugar mixture. Bake 12-15 minutes or until edges are golden brown. Cool on pans 2 minutes. Remove to wire racks to cool., Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. Prepare and bake cookies as directed.

Nutrition Facts :

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