Allie's "Lemon Butt Chicken"

This is a family favorite! Even our son Nick who is the pickiest of eaters devours what he affectionately calls Lemon Butt Chicken. I love to bring this to friends when I am helping with a meal train because it is so fast and easy to prepare and I deliver the uncooked meal to my friend and their home smells divine while the chicken is in the oven. It is an easy crowd pleaser and a meal we enjoy weekly.

Suggested Wine Pairing: Our Pinot Noir

Ingredients:

• 1 whole chicken
• 1 lemon, cut in half
• 6 sprigs of rosemary
• 2 onions, chunked
• 1 cup of baby carrots
• 2 large russet potatoes cubed
• olive oil
• salt & pepper

Directions

1. Set the oven to: 375
2. Let the chicken come to room temperature for about an hour before beginning. This will cut down the cooking time.
3. Rinse and pat dry the chicken. Stuff with lemon and rosemary. Put chicken in a baking or roasting pan breast side up and cover with olive oil (rub it into the skin), salt and pepper. Add cut vegetables to pan and toss with olive oil, salt and pepper.
4. Bake for at least an hour and up to an hour and a half. Tossing the vegetables a few times to make sure they don’t burn. You will know the chicken is done when the skin turns a golden brown, the juices run clear and the legs pull easily off the body. The internal temperature of the chicken should be 165 degrees.
5. Pull the chicken out of the oven and let it rest for ten minutes. This is the point where my kids devour the skin…it is their favorite part!
6. Carve it up and serve with the vegetables (Allie’s favorite part). 

Enjoy with a glass of Ketcham Estate Ketcham Vineyard Pinot Noir. Cheers!