Ingredients
Scale
- Fresh whole “fryer” chicken
- salt and pepper
- 1 Yellow onion, quarter
- 1 garlic head, cut in half, ‘hamburger’ style
- Fresh Sage leaves
- Fresh Thyme
- 1 lemon, quartered
- 2 large slices of sourdough bread, preferable stale.
- Olive Oil to drizzle on chicken
Instructions
- Start with a fresh chicken, and remove the “stuff” inside. That’s the worst part… reaching in there! If you purchase your chicken from a butcher, they will do it for you! Though most people like to keep those items for making stock… I do not…
- Sprinkle salt and pepper inside the cavity of the chicken. Use a good amount.
- Stuff your chicken with onion, garlic, sage, thyme, and lemon
- In a cast iron skillet, place your sourdough slices in the middle. I use two large slices, from the middle of the bread. However, several smaller slices could fit if you wanted.
- Place your stuffed chicken on top of the bread. Drizzle with olive oil and salt and pepper liberally.
- Roast in a preheated 425˚ oven for an hour or so. Depending on the size of your bird. Every 15 minutes, baste your bird with the juices from the pan.
- Once cooked through, when the juices run clear between the leg and thigh, remove from oven. Remove the chicken from the pan, and place on a cutting board (I use one that has a well around to catch all the yummy juices!), tenting with foil while it rests for 15 minutes.