Lemon Rosemary Stuffed Chicken

This was a delicious bird. When I initially took it out of the oven it wasn't completely cooked. I think it was because I was cooking a bunch of stuff simultaneously and I didn't want the other food to burn but the following recipe should be correct.

 

Ingredients:

whole chicken

2 shallots

2 lemons quartered

2 sprigs fresh rosemary 

3 garlic cloves crushed

garlic powder  

1 cup chicken stock  

olive oil 

2 tomatoes cut into slices

salt and pepper to taste

Instructions: 

1. Preheat oven to 350 degrees.

2. Clean out the cavity of the chicken.  

3.. Stuff the chicken with 1 sprig of rosemary, the garlic,

2 shallots and lemons. 

4. Drizzle some olive oil into the cavity. Season with salt and pepper and make sure everything in the cavity is well mixed.

5.  Place the chicken in a 13 x 9 baking dish. Drizzle some olive oil on the chicken.

6. Mince the other rosemary sprig and rub rosemary, salt, pepper, and garlic powder on the outside of the chicken. Pour a cup of chicken stock into the pan.

7. Bake in the oven for 1.5 hours. Baste the chicken at least twice. 

8. Take the tomatoes and other vegetables of your choosing and toss it into the baking dish. Switch the oven to broil and broil the chicken for 10-20  more minutes. If you have a meat thermometer, chicken is properly cooked when it hits 165 degrees Fahrenheit.