Roast Chicken Stuffed with Rosemary and Thyme (and Sometimes Truffles)

1. 1

   The night before roasting, rub the chicken with the garlic and olive oil.

2. 2

   Season with salt and freshly ground pepper to taste.

3. 3

   Stuff the cavity with rosemary and thyme sprigs, the preserved lemon, the garlic cloves, and the onion.

4. 4

   Place in a Pyrex baking dish, cover, and leave in the refrigerator overnight.

5. 5

   Two hours before cooking, take the chicken out of the refrigerator.

6. 6

   Remove the lemon and squeeze its juice over the skin, then return it to the cavity.

7. 7

   Put the chicken in a cold oven.

8. 8

   Then raise the heat to 375 degrees, and cook for 1 1/2 to 2 hours, basting occasionally, until golden and cooked through.

* Per serving · 4 servings · Values may vary.