Roasted Rosemary Chicken by Chef Monique Barrow
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**