Dish: | Yield: 6 Servings | Prep Time: 30 minutes | Ready In: 2 hours, 45 minutes

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lemon stuffed chicken

Ingredients

  • 2 cups cauliflower, chopped or processed until rice sized
  • 3 celery stalks, diced
  • 1/2 cup onion, diced
  • pinch of salt
  • 1 - 4-5 pound whole chicken
  • 1 lemon
  • 1 lemon, juiced
  • 1/4 teaspoon salt
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil

Instructions

  1. 1

    Preheat oven to 350° F.

  2. 2

    Combine cauliflower, celery, onion and pinch of salt, set aside.

     

  3. 3

    Combine ¼ teaspoon salt, rosemary, and thyme in bowl, set aside.

  4. 4

    Remove any “goodies” from the cavity of the bird.

  5. 5

    Place your chicken in a roasting pan and stuff with the prepared cauliflower rice. Using a basting brush, brush the skin of the bird with olive oil. Cut the whole lemon in half, and cover the opening of the bird. Save the second half as a garnish.

  6. 6

    Pour the lemon juice over the bird and season with the salt, rosemary, and thyme mixture.

  7. 7

    Cover the bird with foil and bake for approximately 1 hour. Remove foil and continue cooking until internal temperature of the chicken reaches 185°F (approximately 1 more hour). Baste every 20 minutes or so.

  8. 8

    Allow the bird to rest for about 10 minutes after removing from the oven before carving.