Roasted Rosemary Chicken by Chef Monique Barrow

 

INGREDIENTS

1LB UNSALTED BUTTER, SOFTEND

1 CUP PICKED ROSEMARY

¼ FINLY CHOPPED SHALLOTS

2 WHOLE LEMONS (ZESTED)

2 CUPS JAPENESE PANKO

2 whole chickens

METHOD OF PREPARATION

Finely chop the shallots and rosemary; in a Sautee pan with light oil, sweat these ingredients until the shallots become translucent. Avoid getting any color/caramelization on them.

While on a low simmer add panko and allow the mixture to cool. When it is complete cool use a mixer and a paddle to add to the softened butter.

Place the mixture into the piping bag and squeeze under the skin of the breast of the whole chickens.

FOR ROSEMARY CHICKEN:-

Drain excess liquid from chicken; in the cavity of the chicken put ½ lemon

With a pastry brush base the chicken with some blended olive oil and season with kosher salt and table ground black pepper. Bake at a temperature of 350 *F for 55 minutes upon rotation of the 1st 25 minutes.

**gluten free omit the panko**

 
Fraser Reade