I've never made such a huge chicken, so I figured I'd make it like I make a turkey. I picked a bunch of fresh herbs from the garden, including oregano, sage, thyme, basil, and rosemary and chopped them all up. Mixed them with the juice of half a lemon, a splash of Boyajian's orange flavored oil, some EVOO, salt and pepper into a nice lovely herby rub.
I pulled the skin back from the chicken, and rubbed the whole bird with the herby rub, and then took the dregs and rubbed the top of the chicken skin. Sprinkled it with sea salt and a bit of pepper, put the other half of the lemon in the cavity, and put it in the oven at 375 for a couple of hours.
In the meantime I made a cranberry apple herb stuffing, some french green beans, fresh cranberry sauce, and warmed up a raisin challah I had made yesterday.
The chicken was amazing. It came out looking just like a turkey, all brown and crispy, and it was so juicy inside. I've never made a better roast chicken. I took the pan drippings and made gravy but the chicken really didn't even need gravy. The thing was just insanely good. Best thing? It was so huge that there's a ton left over so I can make a pot pie for dinner tomorrow, and some curried chicken salad for lunch.
I'm a converted capon fan. These birds are darn good eating!
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