Author Notes
This is my go-to recipe for when we are having company over. It never fails me ... delicious, moist and very flavorful. I usually use lemons but it is very good with oranges and tangerines as well. —ChezUs
Ingredients
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1
cage free chicken, left whole, about 3 - 4 pounds
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2
whole lemons, washed and cut into quarters
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1
medium red onion, peeled and cut into quarters
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4
medium sprigs of rosemary, washed and dryed
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grapeseed oil - it withstands high heat
Directions
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Heat oven to 425.
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Remove any giblets, etc… from the chicken. Wash chicken inside and out. Pat dry.
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Lay the chicken in a roasting dish. Stuff the chicken with the lemons, red onions and rosemary, alternating ingredients, so that you get equal flavor.
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Rub the chicken well with grape seed oil.
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Slide the chicken into the oven and let roast for 1 ½ hours – may be a little less or a little more depending on the size of your chicken. I test the meatiest part of the chicken leg by slightly cutting into it, if there is any sign of blood, cook longer.
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Remove from the oven, let rest for 10 minutes.
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Serve.
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Eat.
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