Ingredients
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Directions
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 , Wonderful recipe! I made the following substitutions – lemon juice for lemons, jarred minced garlic for the garlic cloves and Old Bay for the poultry seasoning Did not use rosemary as we are not a big fans used a 6 3 lb chicken and it came out very moist The butter under the skin was a help I’m sure For a gal who doesn’t roast many chickens (we usually put them on the BBQ) I was very happy This is going in my recipe book! Thank you :), Wonderful recipe! I made the following substitutions – lemon juice for lemons, jarred minced garlic for the garlic cloves and Old Bay for the poultry seasoning Did not use rosemary as we are not a big fans used a 6 3 lb chicken and it came out very moist The butter under the skin was a help I’m sure For a gal who doesn’t roast many chickens (we usually put them on the BBQ) I was very happy This is going in my recipe book! Thank you 🙂
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Steps
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1
Done
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Preheat Oven to 325. |
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2
Done
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Brush the Bottom of an 8x11 Glass Baking Dish With 1 Tablespoon of the Oil. |
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3
Done
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Rinse Chicken Thoroughly, Inside and Out, Then Pat Dry With a Paper Towel. |
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4
Done
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Rub the Chicken With Remaining Oil, Salt and Pepper, and Place in Baking Dish, Breast Side Up. |
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5
Done
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Run Your Fingers Underneath the Skin, and Place 1/2 Tablespoon of Butter on Each Breast, and Under the Skin. |
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6
Done
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Chop Onion Into Chunks, and Slice Lemon in Half and Then Each Half Into Fours. |
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7
Done
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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. |
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8
Done
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Tuck the Wings Back and Under the Chicken. Arrange the Remaining Onions, Lemon, and Rosemary in the Pan Surrounding the Chicken. |
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9
Done
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Sprinkle the Chicken With the Chicken Seasoning. |
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10
Done
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Bake For 30 Minutes, Per Pound. Baste Every 30 Minutes. |
