Ingredients
Equipment
Method
- Wash the chicken inside and out. Remove any loose fat. Let the chicken sit on a tilted plate for 10 minutes to drain. Pat it dry with paper towels.
- Season the chicken generously with salt and pepper, rubbing it all over and inside the cavity.
- Wash the lemons and dry them. Roll each lemon on the counter with firm pressure to soften it. Puncture each lemon at least 20 times with a toothpick or similar sharp object.
- Place both lemons inside the chicken cavity. Secure the opening with toothpicks or trussing needle and string. Tie the legs together with kitchen string, but do not pull them tight.
- Place the chicken breast-side down in a roasting pan. Do not add any cooking fat. Place the pan in the upper third of a preheated oven at 350°F (175°C).
- After 30 minutes, carefully turn the chicken breast-side up. Try not to puncture the skin.
- Cook for another 30 to 35 minutes. Then, increase the oven temperature to 400°F (200°C) and cook for an additional 20 minutes. The total cooking time should be about 20-25 minutes per pound.
- Bring the chicken to the table whole. Carve and serve, spooning the delicious juices over the slices. Leave the lemons inside until carving.
Notes
This recipe is designed for simplicity and flavor. The chicken is self-basting, meaning you don't need to add extra fat. The lemon inside infuses the chicken with a subtle citrus flavor. Even if the chicken doesn't puff up during cooking, the taste will not be affected.