Rosemary-Garlic Roasted Chicken

Instructions

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