by ChezUs
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my 14 recipes »
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ChezUs's Notes:
Expand1 cage free chicken, left whole, about 3 - 4 pounds Ask a question about this ingredient
2 whole lemons, washed and cut into quarters Ask a question about this ingredient
1 medium red onion, peeled and cut into quarters Ask a question about this ingredient
4 medium sprigs of rosemary, washed and dryed Ask a question about this ingredient
grapeseed oil - it withstands high heat Ask a question about this ingredient
Heat oven to 425.
Ask a question about this stepRemove any giblets, etc… from the chicken. Wash chicken inside and out. Pat dry.
Ask a question about this stepLay the chicken in a roasting dish. Stuff the chicken with the lemons, red onions and rosemary, alternating ingredients, so that you get equal flavor.
Ask a question about this stepRub the chicken well with grape seed oil.
Ask a question about this stepSlide 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.
Ask a question about this stepRemove from the oven, let rest for 10 minutes.
Ask a question about this stepServe.
Ask a question about this stepEat.
Ask a question about this step
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
I completely agree! I use a similar technique with citrus and herbs - it never fails!! Great idea with the grapeseed oil!