Ingredients: |
Ingredients: 7-8 lb. Perdue Oven Stuffer Roaster
Kosher salt and fresh ground pepper
1 lemon, cut into quarters
l/2 large sweet onion, cut into quarters
Kosher salt and freshly ground pepper
paprika
fresh or dried herbs such as Rosemary, Oregano, Thyme, Basil, Tarragon (I combine them all from my herb garden, but you can pick and choose the
ones you like), chop them finely
2 garlic cloves chopped
Creole or cajun chicken seasoning (optional)
olive oil
If grilling, use a disposable aluminum baking dish, if roasting in the oven, use an oven baking dish
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Directions: |
Directions:Preheat outdoor grill, or oven to 375º. Wash and dry chicken and remove gizzards. Salt and Pepper the inside of the chicken and fill with the onion and lemon (these add flavor but will be discarded after cooking). Turn the chicken over and season the underside with salt/pepper and a few of the chopped herbs. Turn chicken over and slip your hand carefully between the skin and the flesh of the chicken. Sprinkle the seasonings and a few dashes of the herbs between the skin and the flesh,
adding a bit of olive oil. This will allow the flesh to be well seasoned and flavorful. Finally season the top side of the chicken with the seasonings and fresh herbs, and olive oil. This chicken comes with a pop up thermometer and usually takes about 2 - 2 1/2 hours to roast. While it roasts baste with oven juices. Let the chicken rest at least 15-20 minutes before carving. You can scrape out the juices to make gravy if desired (discard excess fat). |
This recipe for Sunday Roast Chicken is from