Lemon Stuffed Chicken
Need a dairy free main course? Lemon Stuffed Chicken could be an excellent recipe to try. This recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 505 calories, 27g of protein, and 23g of fat. This recipe serves 6. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up olive oil, paprika, salt, and a few other things to make it today. To use up the lemons you could follow this main course with the Blackberry Lemon Chess Pie w/ Honey Jumbleberry Sauce. How I won the SF Food Wars – Pie or Die Competition as a dessert.
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Stuff the bird with the prepared stuffing and rub the skin with the olive oil.
Cut 1 lemon in half; cover the opening of the bird with a lemon half and stuffing (save the other half for garnish).
Pour the juice of the second lemon over the bird. Season the bird with the salt, paprika, rosemary and sage.
Cover and bake in preheated oven for 1 to 2 hours.
Remove the cover half way through baking to brown. Baste often.