I found this recipe in the Kraft magazine, and thought it sounded delish. I don't bake many whole birds, because no matter what they come out dry for me*. I usually crock pot them. This recipe came out perfect!! The lemon flavor added a great flavor. I added in extra Italian dressing too and did not use the stuffing.
(*UPDATE 5/25/11: I now roast my chickens at 450' for 40 mins. then turn it down to 350' and roast another 40 mins. Comes out tender and juicy everytime)
1 whole chicken (3 lb. )
2 small lemons
2 cloves garlic, peeled
1/2 cup KRAFT Original Barbecue Sauce (or try our fave homemade sauce here)
1 tsp. Italian seasoning
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