Onion-Herb Stuffed Roasted Chicken

I made this from ingredients that I ALWAYS have on hand, and I have to adimit, it's pretty good. The meat always turns out juicy, and the skin flavorful and crispy.

• Ready In: 2 hrs 15 mins
• Serves: 8

Ingredients

• 1  whole roasting chicken
• 2  tablespoons  oil
• 2  garlic cloves, peeled
• 3  tablespoons butter
• 1  onion
• 2  sprigs fresh rosemary
• 1  lemon
•  salt and pepper
•  poultry seasoning

Directions

1. Preheat oven to 325.
2. Brush the bottom of an 8X11 glass baking dish with 1 tablespoon of the oil.
3. Rinse chicken thoroughly, inside and out, then pat dry with a paper towel.
4. Rub the chicken with remaining oil, salt and pepper, and place in baking dish, breast side up.
5. Run your fingers underneath the skin, and place 1/2 tablespoon of butter on each breast, and under the skin.
6. Chop onion into chunks, and slice lemon in half and then each half into fours.
7. Stuff half of the onions and lemons, all of the garlic, the remaining butter, and one sprig of rosemary into the cavity. Close the opening with the toothpics.
8. Tuck the wings back and under the chicken. Arrange the remaining onions, lemon, and rosemary in the pan surrounding the chicken.
9. Sprinkle the chicken with the chicken seasoning.
10. Bake for 30 minutes, per pound. Baste every 30 minutes.