Whole fryer chickens come in handy. Whether fresh or frozen, they make a great meal, with extra for leftovers. (fajitas, chicken salad sandwiches, to name a few!)
1 3-4 lb whole fryer chicken
1-2 shallots, chopped
3-4 cloves of garlic, coarsely chopped
3-5 sprigs of fresh dill weed
1 lemon
Olive oil
Butter
Salt, pepper, garlic powder
Preheat oven to 300 degrees.
Rinse chicken and pat dry with paper towels. Place the chicken breast on an oiled roasting rack over a pan. Drizzle with olive oil. Sprinkle salt, pepper, and garlic powder. Flip the chicken over and do the same to the other side. Stuff the cavity with slices of lemon, chopped scallions, garlic, and sprigs of dill. Place chicken breast side up on rack; add a bit of butter to the breast skin to help brown while cooking.
Place the bird in the oven for approx. 2-3 hours; bird is done when a meat thermometer reads appropriate for poultry, 170-180 degrees.
Enjoy!!
~The Nonconformist Cook
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