Ingredients Jump to Instructions ↓

  1. Roast Chicken with Two Lemons

  2. 3 to 4 lb chicken

  3. Salt and ground pepper

  4. 2 smallish, thin skinned lemons, washed well and dried

  5. 2 to 3 cloves garlic

  6. Preheat oven to 350. Thoroughly wash the chicken. Let the bird

  7. stand on a slightly tilted plate for about 10 minutes so that all

  8. the water drains out. Dry all over.

  9. Season the chicken inside and out with salt and pepper; rub in the

  10. seasonings.

  11. Set the lemons on a counter and roll them back and forth, pressing

  12. with your palm. Puncture each lemons in at least 20 places.

  13. Place both lemons and garlic cloves in the cavity. Seal the opening

  14. with toothpicks; close well, but don't make an airtight job of it

  15. because the chicken may burst. Run kitchen string from one leg to

  16. the other and tie it at the knuckle ends; the string serves only

  17. to keep the thighs from spreading apart and splitting the skin.

  18. Set the chicken breast down in a roasting pan. Place it in the

  19. upper third of the oven and roast for 30 minutes. Carefully turn

  20. 30 to 35 minutes.

  21. 400 F and cook for additional

  22. 20 minutes.

  23. (Calculate between 20 and 25 minutes total cooking time per pound.)

  24. Spoon the juices over the chicken and serve. A perfect roast

  25. chicken.


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