Ingredients

The following ingredients have 6 Servings
  • 5-6 pound(s) chicken
  • - Kitchen twine
  • - Cooking spray
  • - Aluminum foil
  • SEASONING
  • 1/4 cup(s) extra light tasting olive oil
  • 1 teaspoon(s) lemon pepper
  • 2 teaspoon(s) dried basil
  • 1 tablespoon(s) Kosher salt
  • 2 teaspoon(s) chopped garlic
  • STUFFING
  • 2 - lemons, sliced into wedges
  • 1 small sweet onion, chopped into chunks
  • 1 sprig(s) basil

Instruction

  • Preheat an oven to 425 degrees. Remove the chicken from the wrapper. Also, remove giblets and extra fat in the cavity of the chicken.
  • Rinse the chicken.
  • Pat chicken dry, inside and out.
  • Gently run two fingers under the skin, separating the skin from the chicken breast.
  • Mix the olive oil, lemon pepper, dried basil, kosher salt, and chopped garlic in a small bowl.
  • Rub the chicken with the seasonings, inside and out, making sure to get under the skin.
  • Stuff the chicken with the lemon wedges, chopped onion, and a basil sprig. Depending on the size of the cavity, you may not use all the lemons and onion.
  • Truss the chicken. To truss a chicken, tie together the drumsticks. Then fold back the wings.
  • Place chicken in a roasting pan sprayed with cooking spray. Roast the chicken at 425 degrees for 1 1/2 hours.
  • After 90 minutes, remove the roasted chicken from the oven.
  • Cover with a tented piece of foil. Let the chicken rest for 20 minutes to redistribute the juices.
  • Remove the foil and cut the kitchen twine.
  • Place the chicken on a serving platter and enjoy.