This elegant roasted chicken combines two delicious recipes in one: a juicy, lemon-scented bird paired with a flavorful spinach–pistachio stuffing. Both elements stand beautifully on their own—the chicken is wonderfully aromatic even without the stuffing, and the stuffing makes an excellent side dish served alongside any roast. Lemon-infused olive oil lends a bright, fragrant flavor that elevates this simple dish into something memorable. Look for Belle Farms locally made lemon oil at our farmers markets.
INGREDIENTS:
1 whole roasting chicken, washed and dried
1 lemon, washed and halved
2 cinnamon sticks (or 1/8 teaspoon cinnamon powder) preferably Mexican cinnamon
1/2 teaspoon fresh thyme, chopped
2-3 tablespoons lemon-infused olive oil (Belle Farms preferred)
Salt and pepper to taste
1 recipe of Spinach Pistachio Mushroom Stuffing, still warm or room temperature
METHOD:
Rub the chicken inside and out with the lemon halves, squeezing the juice into the cavity. Sprinkle the interior with salt, pepper, and half of the thyme. If using ground cinnamon, dust the cavity lightly; if using sticks, place them inside along with the squeezed lemon halves. Drizzle a little lemon oil inside the cavity.
Rub the outside of the bird generously with lemon olive oil, then season well with salt and pepper. Place the chicken in a covered container or resealable bag and refrigerate overnight to allow the flavors to infuse.
When ready to roast, remove the chicken from the refrigerator and let it sit at room temperature for 30–45 minutes. Preheat the oven to 350°F and position a rack in the lower third.
Remove the lemon halves and cinnamon sticks from the cavity. Stuff the chicken with the Spinach Pistachio Mushroom Stuffing, tucking a little under the skin near the breastbone if desired. Tie the legs loosely with kitchen twine.
Place the bird on a roasting rack set over a shallow pan (add a bit of water below the rack for easier cleanup and flavorful pan drippings). Roast for 1½ to 1¾ hours, or until the juices run clear and the drumstick moves easily when wiggled. The internal temperature should reach 165°F at the thickest part of the thigh.
f the chicken is fully cooked but not deeply golden, increase oven temperature to 425°F for the final 10–15 minutes to brown the skin. Remove from oven and rest for 10 minutes before carving.
Remove the stuffing and serve it alongside carved chicken pieces, drizzled with pan juices.
SERVING SUGGESTIONS:
- Pair with roasted or mashed potatoes and a simple green salad dressed with lemon vinaigrette.
- Serve the stuffing as a standalone side with other roasts or grilled vegetables.
- A crisp white wine, such as Sauvignon Blanc or Chardonnay, complements the citrus and herbal notes beautifully.
- Drizzle extra lemon olive oil over carved chicken before serving for an added burst of brightness.
YIELD: Serves 4
