The Pioneer Woman Roast Chicken

The pioneer woman roast chicken is easy to make and tastes delicious!

Course Main
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4
Author Ree Drummond


  • 1 whole Chicken Rinsed and Patted Dry
  • 3/4 cups Butter Softened
  • 3 whole Lemons
  • 4 sprigs Rosemary I used 2 tsp Dried Rosemary
  • dash Salt And Pepper to taste


  1. Preheat oven to 350 degrees.
  2. Zest two of the lemons.
  3. Strip the leaves off of one of the rosemary sprigs and chop it up finely.
  4. In a bowl, combine softened butter, lemon zest, rosemary, and salt and pepper to taste.
  5. Line a baking sheet with heavy duty aluminum foil and lay the patted-dry chicken on the foil, breast side up.
  6. Use your fingers to smear the butter mixture all over the chicken, under the skin, and inside the cavity.
  7. Cut the lemons in half and squeeze the juice of one lemon all over the chicken. Place the six lemon halves (if they'll fit!) and the three remaining rosemary leaves into the cavity of the bird.
  8. Place the chicken into the oven and roast it for 1 hour, 30 minutes or until done.
  9. Skin should be deep golden brown and juices should be sizzling.
  10. Carve/cut up and serve.