Onion-Herb Stuffed Roasted Chicken

Recipe by Panhandle Sam
READY IN: 2hrs 15mins




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