BLASTED CHICKEN BY CHEF MELINDA LEE
Steps:
- Wash, and pat very dry with paper towels, a whole chicken - about 3 1/2 pounds. Salt and pepper chicken, adding other seasonings, if desired. Stuff with a quartered lemon and onion. Place chicken (untrussed, not covered, in a roasting pan) in a thoroughly pre-heated 450-degree oven. Roast for 45 minutes. Thermometer, inserted in thickest part of thigh meat - not touching bone - should read 160 degrees or slightly higher. *Add about 10 minutes per 1 lb. of chicken Remove from oven and allow to stand 15 minutes before serving.
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