ONION-HERB STUFFED ROASTED CHICKEN
I made this from ingredients that I ALWAYS have on hand, and I have to adimit, it's pretty good. The meat always turns out juicy, and the skin flavorful and crispy.
Provided by Panhandle Sam
Categories Whole Chicken
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325.
- Brush the bottom of an 8X11 glass baking dish with 1 tablespoon of the oil.
- Rinse chicken thoroughly, inside and out, then pat dry with a paper towel.
- Rub the chicken with remaining oil, salt and pepper, and place in baking dish, breast side up.
- Run your fingers underneath the skin, and place 1/2 tablespoon of butter on each breast, and under the skin.
- Chop onion into chunks, and slice lemon in half and then each half into fours.
- Stuff half of the onions and lemons, all of the garlic, the remaining butter, and one sprig of rosemary into the cavity. Close the opening with the toothpics.
- Tuck the wings back and under the chicken. Arrange the remaining onions, lemon, and rosemary in the pan surrounding the chicken.
- Sprinkle the chicken with the chicken seasoning.
- Bake for 30 minutes, per pound. Baste every 30 minutes.
Nutrition Facts : Calories 156.1, Fat 13.6, SaturatedFat 4.8, Cholesterol 38.2, Sodium 63.8, Carbohydrate 2.2, Fiber 0.5, Sugar 0.8, Protein 6.6
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