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Baked Chicken in Clay Cookware - Roast Lemon Chicken
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Pampered Chef

Serves/Makes:8 servings

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

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