The chilies add lots of flavor and a little heat.
Recipe information
Yield
Makes 4 servings
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
Preparation
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.
