I recently saw a cooking segment on the Today Show with a roasted chicken stuffed with lemons and decided I had to try it. So with a bag of cute, mini lemons and a whole chicken (with the goods still lounging about inside), I set to work. In the roasting pan went chopped rutabagas, turnips and tiny multi-colored fingerling potatoes tossed in olive oil, Italian herbs and garlic. Chicken prep was super simple: after cleaning out the (I can never think of a decent word for this) "cavity," went 2 lemons thoroughly poked with fork holes. The skin was rubbed with Pam spray and Italian herbs including dried basil, parsley, oregano and thyme. Over the top of the veggies and chicken went the zest of 2 more lemons plus their juice for extra kick. The final product was juicy and zesty with lemon. After removing the vegetables and while waiting for the chicken to cool before carving, the roasting pan went on the stove. The pan deglazed with white wine and chicken stock was still in need of something more, so in went a healthy half cup of dijon mustard. The sauce was delicious and just thick enough.
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