Lemon-Rosemary Butter
 
Ingredients
  • 1 cup unsalted butter, softened
  • 1 tablespoon lemon zest
  • 1½ teaspoons minced fresh rosemary
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
Instructions
  1. In a small bowl, stir together all ingredients until well combined. Refrigerate in an airtight container for up to 2 weeks.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/orange-sorghum-glazed-chicken-recipe/