JALAPENO CHICKEN

JALAPENO CHICKEN
6 servings

1 (4 1/2 lb) chickens, rinsed,patted dry
3 jalapeno chili, cut into 1/8 inch thick rounds
2 lemons, cut into 4 weadges each
1 medium onion, quartered
2 1/2 tablespoons olive oil
1 tablespoon soy sauce

Preheat oven to 350.

Starting at 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, 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 and 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 and serve with
remaining lemon wedges.