Rosemary Lemon Chicken


1 whole chicken with innards removed
3 apples
3 large carrots
4 extra large potatoes
1 onion
1 orange
1 lemon
1 whole garlic bunch


1/3 cup melted butter
3 1/2 teaspoons rosemary
1 1/2 teaspoons thyme
1 tablespoon salt
1/2 tablespoon ground pepper


Preheat the oven to 350.

Prepare the chicken. Wash whole chicken and set in large dutch oven and cut open small seam in the skin. Carefully separate the skin without completely removing it.

Combine butter, rosemary, thyme, salt, pepper, and the juice of half a lemon. Spread half of the recipe underneath the skin, and the other half on top of the whole chicken. Put the chicken in the reheated oven and cook for 40 minutes.

Peel apples, core them, and slice them into rings. Peel carrots, cut top and bottom off, and slice them into bite size pieces. Peel large potatoes, rinse, and dice them into bite size pieces. Peel onion and slice into desired length and size. Wash orange and lemon really well, and slice threm both. Carefully remove seeds from orange and lemon. Peel garlic and trim bottom; but leave whole.

Remove the chicken from oven and carefully set it upright. Add most of the garlic pieces inside of the chicken. Add two slices of orange, one lemon slices, and a few apples slices as well.

Keep the chicken upright. Add the potatoes, carrots, onion and rest of the fruits except for the lemon. Put the chicken on top of potatoes and carrots combination. After checking sure everything is secure and stable, gather the remaining lemons. Squeeze the lemons so the juice falls on the skin of the chicken. Drop the lemons into the chicken and stick the chicken into the oven. Cook for 1 1/2 hours or till chicken is cooked thoroughly.

Recipe by Christian Calhoun