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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The chilies add lots of flavor and a little heat. Ingredients:
1 4- to 4 1/2-pound chicken, rinsed, patted dry |
3 2-inch-long jalapeño chilies, cut into 1/8-inch-thick rounds |
2 lemons, each cut into 4 wedges |
1 medium onion, quartered |
2 1/2 tablespoons olive oil |
1 tablespoon soy sauce |
Directions:
1. Preheat oven to 350°F. Starting at neck end, carefully run fingers between skin and breast meat of chicken, loosening skin. Place chili rounds, spaced slightly apart, on breast meat under skin. Toss 4 lemon wedges, onion, 1/2 tablespoon oil and soy sauce in small bowl to coat. Stuff lemon mixture into main cavity of chicken. Rub outside of chicken with remaining 2 tablespoons oil; sprinkle with salt. Place chicken on rack in roasting pan. Roast chicken until golden brown and juices run clear when thigh is pierced with knife, about 1 1/2 hours. Transfer chicken to platter. Serve with remaining lemon wedges.
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