Ingredients
4 to 6 pound whole roasting chicken
½ lemon
½ small onion
4 cloves garlic
½ apple
4 sprigs fresh rosemary
1 can chicken broth
Preparation
Thaw and rinse chicken inside and out. Pat completely dry with paper towel. Fill cavity of chicken with chunks of lemon, onion, apple, and garlic. Slide rosemary sprigs into middle of filling. Optional: Rub outside of chicken with oil or butter and sprinkle with lemon pepper or chicken seasoning mix.
Place chicken on V-rack in roasting pan. Cook for 30 minutes at 450 degrees. Pour chicken broth over top of chicken and let run into pan. Add more chunks of fillings into bottom of pan if desired. Turn oven down to 350 degrees and continue cooking until temp of bird reaches 180, about another hour. Baste with liquid from pan every 15 minutes. Let chicken rest for 10 minutes before carving.
