This chicken is very succulent and tasty. The herb filling not only adds flavor but it keeps the chicken very moist. This chicken doesn’t involve many steps. In fact, the less you fuss with it, the better it will cook. As I reiterated before, whole chicken cooks best when its at room temperature. Never roast a whole chicken that is frozen or the meat will come out tough. My Mom taught me a technique when it comes to cooking whole chicken,duck, or turkey: stuff the cavity using an apple,orange,or lemon. This method absorbs most of the fat while the poultry meat is cooking. And the bird still comes out really juicy 🙂 I discard the fruit as its been saturated in fat and no longer edible. The simplicity of this chicken means that an almost endless list of accompaniments will work well with it. Among the easiest are vegetables that you can roast in a separate pan alongside the chicken, such as potatoes, squash, asparagus or fennel. Other good choices include rice, polenta or mashed potatoes.
I’ve been using this technique ever since I cooked whole chickens and I highly recommend you do the same for this recipe or my other chicken recipes.
For this recipe , you will need:
- 1 whole chicken 3 -4lbs
- 1/2 fresh lemon juice (about 3 lemons)
- 1 large onion quartered
- 1 tablespoon(s) olive oil
- Fresh ground pepper
- 2 tablespoons of Earth Balance margarine
- 1 tablespoon each of chopped fresh rosemary,thyme,basil, and sage
- 2 garlic cloves minced + one whole garlic halved
Preheat the oven to 425 degrees. Arrange your onion slices in the middle opening of the roasting dish in one layer and set aside.In a small bowl, mix together the margarine, fresh chopped rosemary,thyme,basil,sage garlic and salt and pepper. Gently loosen skin with your fingers.Place ¾ of this mixture under the skin of the chicken right between the breast and skin and massage it to smear under it as evenly as possible. Place the remaining mixture on top of the chicken smearing it evenly as well. Stuff the inside cavity of the chicken with a whole lemon,onion and garlic.Rub chicken with olive oil.Then place the chicken in the roasting dish on top of the slices of onion, tuck the wings under and sprinkle some salt and pepper evenly over the top.Pour lemon juice over the chicken.Roast the chicken until it is just done, 50 to 60 minutes. Transfer the bird to a plate and leave to rest for 10-15 minutes.
Yields 4 to 6 servings