Now try some different combos.......
Lemon and Orange
Lemon and Lime
Lemon and Onion (and/or garlic)
Orange and Sage (one of my favorites)
Orange and Apple
Lime and Cilantro

the list goes on......... LOL

I just bought local chicken on sale for $.79/# so we'll be having one of these fairly soon!

Deanna (wasn't me that posted it, BTW)

My Favortite.....Lemon, Garlic & Rosemary !!! Delicious !!! Diana55

AnnT's recipe for Simplest Roast Chicken got me started shoving all kinds of things up a chickens butt. Lemon, garlic, thyme, sage, rosemary.....it's all good.

Nancy

So many possibilities!

In the same vein, I made a roast chicken recently and used quartered slices of a navel orange, as well as onion slices. I put some of the pieces inside the bird, but I also placed many of the pieces between the skin and the meat. Heavenly! And the gravy had a tinge of citrus flavor, too.

Sue

The origin of this chicken was Marcella Hazan's recipe from about 30 years ago.

Shaun, Thanks for the reminder. It's been in my try file for awhile. Tomorrow looks like a lemon stuffed chicken day.

I like oranges, red onion, rosemary, salt and pepper. Extra rosemary, s&p, and olive oil go under the skin also. Yes, time to make a roasted chicken - temps are down right cool and fall-ish today.

I love baked chickens with lemons and onions stuffed inside.
Lisa

Try sitting that chicken ontop half a can of beer!
And you can add alls orts of wonderful stuff to that half can of beer....creole seasoning for one.
Linda c

I saw one of those metal chicken/beer can holders the other day and it was in my hand and then I put it down. Wish I had gotten it now.

But quick question LindaC, does the chicken taste of beer at all when roasting it with the can up the butt?

I wish I would have taken a pic of our dinner last night, AnnT it looked like yours with the sliced chicken, gravy, peas, wth the gravy oozing over into the peas! I also made mashed taters and some honey carrots. Not enough of any of it to have again tonight. But now for lunchtime.....

doesn't taste of beer....don't know why...but it doesn't.
And you don't need a metal holder....justd rink 1/2 ior a little more of the beer, dump seasonings into the can,, jam the chicken down on the beer can...balance it either on the grill or on a cookie sheet in the oven and grill or bake until done.
Linda C

Shaun, next time try a compound butter of lemon and oranged peel, minced garlic and sage placed under the skin and rubbed on the outside. It makes for a wonderful pan of dripping to turn into gravy. Even better on turkey.

Question....do you clean your oven after making the "Roasted Chicken"?

Made one last night. My oven was a mess....with grease splatters. It didnt take long for oven to heat up to use the self cleaning cycle.

Baked for 1 hr., the chicken was a little to pink for us. I should of used the meat thermometer. Will bake it longer next time.

Frankly? No...I don't clean my oven unless it's so greasy of "gookey" that it smells or smokes. And cooking one baked chicken doesn't make it that messy.
I never cook a chicken by the clock....I always poke it with a fork or cut into it or take it's temperature....gotta make sure it has a fever!! LOL!
Linda C

Trudy, close the door and walk away. Only you know of the grease splatters and no one else cares. Sorry, but if a neighbor looked in my oven and saw a splatter I would:

Let then know politly they can clean it
Yes, dear, I really do cook. Don't you?
why are they looking?

Clean it when it smokes and make it worth it, Life is short.

And invest in an instant read thermometor. When the bird hits the fever of 160, pull it out and cover for 10 minutes to rest. And remember, some meat on the thigh may stay reddish due to processing. This does not mean that the chicken is raw. Check the juices, when clear, you are good to serve.

Heres' the recipe I use for Algerian chicken, which is stuffed with lemons, but also has compound butter containing sumac, which is especially good with lemon. You can roast it in your oven, but the flavor is better when done with charcoal, which is how I've always done it and is closer to the traditional Algerian method. It's hard to find Algerian restaurants, and so I have to make it myself.

Lars

Lars, that sounds good! I have just started using sumac, and have fallen in love with it. We usually roast our chickens in a little rotisserie my MIL bought us (she's an unrepentant tv shopper). We don't use it for anything else, but it makes wonderful roast chicken. I'll have to try it.

If I roast meats in the oven, I put them on a rack over a baking pan that has about half an inch of water in it. Doing so, the drippings are saved in the water for making gravy if I want it, and prevented from burning onto the pan (easier clean up). It also makes for fewer spatters on the oven walls, as the dripping juices aren't hitting a hot, dry pan.

I agree the Algerian Chicken sounds marvelously....cut, paste, SAVE! Thank you Lars.

Beer Butt Chicken is a favorite around my house, here's the recipe.

Beer Butt Chicken

1 7 lb. roasting chicken
1 can beer
1 stick butter
2 tsp. minced garlic
1 tsp. paprika

In a sauce pan, melt butter, add garlic & paprika and cook 5 mins. Pour ½ can of beer in a bowl. Add ½ the butter mixture into the beer can. Add the other ½ can of beer from the bowl to the remaining butter mixture in the pan and cook on medium 5 minutes.

Preheat gas grill on high and reduce heat to low. Place a small cookie sheet on the grill. Place the beer can in the center of the cookie sheet. Carefully slide the chicken butt end over the beer can until the chicken is standing up on end with the beer can in its butt. Baste the chicken with the butter/beer mixture from the pan. Close the cover to the grill and roast the chicken, basting every ½ hour until juices run clear when thigh is pricked.

Note: The type of beer used can make a big difference in the flavor. I recently used a pumpkin wheat beer someone brought which since it was in a bottle I pored into a clean soda can. Didn't catch the micro-brewer but I'm defintiely going to find out. OMG what a difference in the flavor!

Shaun, nothing better than a roast chicken dinner. And as others have mentioned you can add all kinds of things inside a chicken to flavour it. I love garlic, and rosemary along with the lemon.

If you haven't tried the presalting method, give that a try next time too.

But as for Beer can chicken, I don't know if you remember Shaun, but a few years ago I did a side by side taste test of two chickens on the grill. One directly on the grill the other over a can of beer, both roasted over indirect heat. There was no difference in the taste.

{{!gwi}}

But that chicken looks so cute sitting there on it's beer can....and you forgot the head of garlic on top of the neck where the head might have been!

When I roast a whole chicken in my Showtime rotisserie, I put a cut up onion and a cut in quarters lemon in the cavity. Rotate for 90 minutes. Comes out fragrant and juicy.

Thanks for all the oven-cleaning replys.

Oven may have already been in need of a cleaning, so it smoked more than ususal.

AnnT those birds are so cute!