Thursday, October 30, 2008

Lemon Chicken (very easy!)

Submitted by Kristy at Eckert Seamans. Thank you Kristy!

You'll Need:

  • 1 whole chicken (approximately 3 pounds)
  • 2 medium lemons
  • 1/2 cup fresh squeezed lemon juice
  • Kosher or sea salt
  • Fresh ground pepper


Place rack in upper third of oven and preheat to 400 degrees.

Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until it reaches room temperature (about 15 minutes).

Pat dry with paper towels.

Pour lemon juice all over the chicken (both inside and out).

Season all over with salt and pepper.

Prick the whole lemons three times with a fork and place deep inside the cavity.

Place the bird breast-side down on a rack in a roasting pan, lower heat to 350 degrees and bake uncovered for 15 minutes.

Remove from oven and turn it breast-side up (use wooden spoons!); return it to oven for 35 minutes more.

To make sure it's done, insert a meat thermometer in the thigh; it should read 180 degrees, or juices should run clear when chicken is pricked with a fork.

Continue baking if necessary.

Let chicken cool for a few minutes before carving.

Serve with juices.


Serves 2 - if using larger chicken, bake according to time chart on packaging and add one or two more lemons inside chicken

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