1 (4 to 4-1/2 pound) chicken, rinsed and patted dry
4 (2" long) jalapeno chiles, cut into 1/8" thick rounds
2 lemons, each cut into 4 wedges
1 medium onion, quartered
2-1/2 Tbsp. olive oil
1 Tbsp. soy sauce
Preheat the oven to 350F.
Starting at neck end, loosen the skin by running your fingers between the skin
and the breast meat. Place the chile rounds, spaced apart, on the breast meat
under the skin of the chicken. Toss the 4 lemon wedges with the onion, 1/2 Tbsp.
of oil and the soy sauce in a small bowl to coat. Stuff the lemon mixture into
the main cavity of the chicken and rub the outside of the chicken with remaining
2 Tbsp. of oil. Sprinkle with some salt and place the chicken on a rack in a
Roast the chicken until golden brown and the juices run clear when the thigh
is pierced with a knife, about 1-1/2 hours. Transfer the chicken to a serving
platter and garnish with the remaining lemon wedges.
Makes 4 servings.