Simple and delicious. Roast chicken is my favorite dinner and this is a wonderful preparation…especially for garlic lovers. This lemon, garlic, rosemary chicken recipe also makes a mean chicken and rice soup if you have leftovers.

Ingredients

• 3 minced (about 1 tablespoon) garlic cloves
• 6 tablespoons dairy-free butter, softened
• 1 tablespoon chopped fresh rosemary leaves
• 2 teaspoons lemon zest
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 6 bone-in split chicken breasts (about 6 pounds)

Directions:

1. Preheat oven to 450°. In a small bowl, stir garlic, butter, rosemary, lemon zest, salt and pepper until well combined. Line large, rimmed baking pan with aluminum foil.
2. Step 2Pat chicken dry with paper towel; trim excess fat. Starting at the 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 the remaining butter mixture over skin of each breast.
3. Step 3Place breasts, skin side up, on prepared baking pan. Roast chicken for 30 to 35 minutes or until internal temperature reaches 165°, rotating pan halfway through roasting. Let the chicken stand 5 minutes before serving.

Tips:

• Allow the chicken set at room temperature for about 30 minutes before preparing.
• The most important thing to know about roasting chicken is  that “Dry skin is crispy skin.” Make sure you get the skin nice and dry with a paper towel before you season the chicken.

Scrumptious Sides to Serve with Roasted Chicken

Simple and delicious, you can’t go wrong with these great sides:

• Roasted Brussels Sprouts. Wrapped in crispy bacon and topped with a sweet and savory glaze,
• Bean Bundles take your dinner veggie to the next level.
• Grilled Sweet potatoes

How to Store Roasted Chicken

Allow your leftover roast chicken to cool completely, then store it in an airtight container in the refrigerator for up to four days. Reheat thoroughly in the oven or in the microwave.