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
cage free chicken, left whole, about 3 - 4 pounds
whole lemons, washed and cut into quarters
medium red onion, peeled and cut into quarters
medium sprigs of rosemary, washed and dryed
grapeseed oil - it withstands high heat
In This Recipe
Heat oven to 425.
Remove any giblets, etc… from the chicken. Wash chicken inside and out. Pat dry.
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.
Rub the chicken well with grape seed oil.
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.