Lemon Roasted & Stuffed Chicken

I made this Roasted Lemon Chicken the  summer of 2011. This weekend I craved the same chicken, but with vegetables available in our local Boise stores. I used acorn squash, parsnips, and brown mushrooms. I actually tweaked my original recipe and went crazy with the lemon zest and sage. What the heck, they are my favourite ingredients! Serves 4 to 6, depending on hunger.

1 large chicken, 4-5 pounds

1 lemon, quartered
1 lemon, juiced

Zest from one lemon (or both!)

Quality olive oil

Loaf of rustic bread, sliced

2 small sweet onions, quartered

1 butternut squash, peeled & cut in large chunks*

1 can artichoke quarters, drained

1 pkg fresh sage, stemmed

Sea salt & cracked pepper to taste

Preheat oven to 325 degrees.

Clean and rinse chicken, remove giblets, etc. Lift skin above breast, thighs/legs & below the bird. Insert about ¾ of the sage and lemon zest. Set aside rest of sage. Juice the one lemon and half of other lemon, set aside. Insert slice of rustic bread into cavity with two lemon & onion quarters, any leftover zest & remaining sage.

Set chicken on rack in roaster and surround with squash, onion quarters, artichokes. Sprinkler sea salt and freshly cracked pepper. Drizzle olive oil and let chicken sit for 10 minutes in cool kitchen. Pour lemon juice over chicken and vegetables. Place in oven and roast for 80-90 minutes or until done, about 20 minutes per pound.  (clear juices when pricked). This is the slow roast method,  fyi.

Line large serving dish or bowl with bread slices. Place chicken and vegetables over bread. Pour juices from roaster pan over entire dish/bowl.

* NOTE: In winter, get creative with root vegetables or other squash available in season.

Bon Appétit!