Recipe by Scrapbook Lori
This is a 5 ingredient recipe from Rachel Ray Magazine. It is simple to make and the flavors are wonderful! We served this with a lemon risotto which complemented wonderfully!
- 1⁄2 cup unsalted butter, softened
- 2 teaspoons fresh rosemary, chopped
- 2 lemons, thinly sliced
- 1 (3 lb) roasting chickens