Is there anything more homey than a crisp fall day outside, football on the tv, and the smell of roasting chicken filling the house? No. There is not. This chicken recipe is very straightforward and equally delicious. And, use the leftovers to make chicken noodle soup.
Chicken Stuffed with Herbs and Lemon
Buy an organic, free range chicken and give it a rinse. Put it on the roasting pan of your choice (we like earthenware). Liberally apply salt and pepper inside and out. The chicken should be laying on its back with its legs in the air. Use your fingers and separate the skin from the breast (eek). Then, insert 4 or 5 cloves crushed garlic, herbs (thyme and sage are good), and a few pats of butter, chunked up. In the cavity, add a whole lemon, cut in half; full twigs of rosemary, sage and thyme; and a few more cloves of garlic.
Let it sit like that in the fridge as far in advance as you can, up to 24 hours ahead. Then, pull the chicken out and let it sit for an hour at room temp before you put it in the oven.
Onions on the Bird
Preheat the oven to 400, slice two yellow onions, and put half on the bottom of the pan and half on top of the bird. Then roast the chicken for 20 minutes on its back. After 20 minutes, pull it out, flip it 180 degrees, and roast another 20 minutes. Pull it out, flip it again, and roast another 20 minutes. If it begins to look like it needs some liquid, throw in some white wine. (We’re at 60 minutes now).
At this point, you can tell if it’s done by cutting between the thigh and the leg. If the juices are clear, and the meat is not pink, it’s done.
Roast Chicken and Onions
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