Lemon Herb Stuffed Chicken
Serves: 4
Ingredients
1 broiler-fryer chicken (3-1/2 lb-5lb)
1/2 cup Italian Lemon olive oil
1 tsp fresh parsley, finely chopped
1 tsp fresh thyme leaves
1 tsp fresh rosemary leaves
1 clove of garlic, minced plus more cloves for the inside
1/2 cup Italian Lemon olive oil
1 tsp fresh parsley, finely chopped
1 tsp fresh thyme leaves
1 tsp fresh rosemary leaves
1 clove of garlic, minced plus more cloves for the inside
Sea salt and freshly cracked pepper, to taste
1 red onion, cut into wedges
Juice from 1 lemon (save lemon halves for cavity)
1 red onion, cut into wedges
Juice from 1 lemon (save lemon halves for cavity)
Directions
- Preheat oven to 275 degrees. Clean chicken and pat dry. Mix Italian Lemon olive oil, rosemary, chopped parsley, thyme leaves, and 1 clove of minced garlic in a bowl with the juice from the lemon. Then rub mixture evenly over the entire bird. Carefully, lift the skin over the breasts and rub the mixture directly on the breast meat. Place onion and garlic inside the cavity along with some extra parsley, thyme sprigs, and the lemon halves. Season the bird evenly with sea salt and freshly cracked pepper, to taste. Place the chicken on a roasting tray in a tinfoil lined baking dish. Place the meat thermometer in the thickest part of the thigh, making sure not to touch the bone. Roast uncovered for 3 1/2 – 4 hours until the meat thermometer reads 165-170 degrees. I start basting my bird after 2 hours and repeat every 1/2 an hour after that. My chicken turns out sticky and slightly crispy. If you want crispy skin then don’t baste for the last hour and turn the heat up to 350 degrees for the last 5 minutes of cooking. Remove from oven and let the bird rest for AT LEAST 10 minutes before carving. Enjoy!