I just made a classic roast chicken and the recipe called for stuffing a lemon, thyme, and onion inside the cavity of the chicken. Why eve both stuffing the cavity with anything? What does it accomplish?
Lemon, herbs, onions, and garlic too are all aromatics that infuse into the chicken as it cooks giving it a lovely flavor. It doesn't absorb the flavors enough to call it a lemon chicken, but gives the chicken some flavor depth and acts as an enhancement. Stuffing the chicken helps these flavors to infuse better into the meat than spreading them around. Salt and pepper,too, should go in the cavity.