Herb And Lemon Stuffed Baked Chicken
Growing up there was one thing my mom did VERY well. Cook Chicken! Fried, baked, bowled, grilled or smoked, it no matter the method she made it look effortlessly and taste amazing. So it’s no surprise that now the smell of a chicken cooking reminds me of home.
1 8-10 Lb Chicken, Whole or Spatchcocked (Butterflied)
4 Oz Room Temperature Butter, Compound or Plain
2 Medium Size Lemons, Quartered
1 1/2 Tablespoon Kosher Salt
2 Teaspoons Black Pepper, Cracked or Ground
2-3 Sticks Of Fresh Rosemary (1/2 - 1 Teaspoon Dry)
5 Sticks Of Fresh Thyme (1 - 1 1/2 Teaspoon Dry)
3 Sticks Of Fresh Sage (1/2 - 1 Teaspoon Dry)
Mix of Carrots, Onions and Lemons
Preheat your oven to 375 F, or 190 C.
Place chicken on a sheet pan (or gel cutting board) and remove anything that might be inside the cavity. Allow your chicken to come to room temperature while preparing everything.
Pat the chicken dry using a clean kitchen towel.
In a small bowl, combine the salt and black pepper a set aside.
Grab your chicken by one of it's legs and lift so the chicken is standing on the head. You should see the large cavity opening it pointing up and easily accessible.
Using your empty hand, coat the inside of the chicken with the salt and black pepper mixture. Reserve 1/4 of your salt and pepper mixture for later. Return the chicken to the sheet pan so it's laying on it's back.
Grab the rosemary, thyme and sage and insert them into the cavity. If you are using dried herbs instead of fresh then repeat the steps used during the sale and pepper step.
Place the chicken on it's back and run your impeccably clean fingers between the skin and the chicken meat in the breast, wing (drummettes only), thighs and legs.
Using your fingers pinch about 1/2 tablespoon of butter and coat your chicken's meat under the skin.
Place your chicken in a oven approved baking dish large enough hold your chicken with 1 inch space between the chicken and the walls of the pan.
Add any accompanying vegetables you'd like to roast with your chicken around the chicken.
Place the filled baking dish in the oven and bake until the temperature of the inner thigh reaches 160 F, or 71 C.
When the temperature of the inner thigh reaches 160 F, or 71 C remove the pan from oven. Place the chicken on a clean cutting board and tent with aluminum foil. The residual heat in the chicken will continue to cook and push your to the desired temperate of 165 F / 73 C. Normally takes about 15 minutes.
While your chicken is resting stir your roasted vegetables to coat with the chicken juices and place the baking pan back in the oven to brown more if desired.