A big hit at my house! I stuffed my bird as full as I could get it with lemons, onions, garlic, rosemary, kosher salt, and freshly grated black pepper. Then I rubbed it down with mixture of olive oil, lemon juice reserved from the lemon halves stuffed inside the bird, minced garlic, and rosemary. I placed the chicken breast down on a rack in the baking dish, lightly sprinkled kosher salt over the outside, and surrounded it with baby carrots, cubed red potatoes (skins on) and sliced onions. I poured a can of chicken broth over the vegetables, put it in the oven, baked it covered until the internal temp reached 160. Then I uncovered it and baked it until the skin was light brown and crispy and the internal temp was near 170. Let it sit for 15 minutes (temp reaches 170 while sitting), and it was ready to serve. I served this with long grain brown rice. The liquid around the veggies is very thin, broth-like but the flavor is exellent and worked really well with the brown rice. It could be thickened into a gravy or sauce, but I left it thin for fewer fats and carbs. The meat was incredibly juicy and flavorful. My husband raved! A side of baked apples was a great sweet-but-not-too-sweet complement to the savory flavor of the chicken and veggies. Thanks for this great recipe!
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