Source:

Pampered Chef

Serves/Makes:8 servings

Ingredients

• 1 roasting chicken, 5-1/2 lbs (2.5 kg). to 6-1/2 lbs (3 kg).
• 1 lemon, sliced
• 1 medium onion, quartered
• olive oil or vegetable oil
• 1 tbsp (15 ml) Lemon Pepper Seasoning Mix

Preparation

• Preheat oven to 400 degrees (200 C.).
• Remove and discard giblets and neck from cavity of chicken.
• Rinse chicken with cold water; pat dry.
• Trim excess fat, if necessary.
• Cut lemon into slices and onion into quarters; place in cavity of chicken.
• Tie ends of legs together with cotton string. Lift wing tips up and over back; tuck under chicken.
• Place chicken in clay baker, breast side up.
• Lightly spray surface of chicken with olive or vegetable oil.
• Sprinkle chicken with seasoning mix, rubbing gently.
• Place lid on clay baker.
• Bake 1 hour.
• Using oven mitts carefully remove lid from baker, lifting away from you.
• Continue baking chicken, uncovered, 15-30 minutes or until themometer registers 180 degrees (80 C.) in meaty part of thigh and juices run clear.
• Let stand 10 minutes before carving.

Comments

Editors Note: Some clay bakers recommend soaking the top of the baker in water before using each time. Read instructions on your particular brand.