Source:

Betty

Serves/Makes:4 or more

Ingredients

• 1 whole chicken (approx. 3 lbs (1.4 kg).)
• 2 medium lemons
• 1/2 cup (125 ml) fresh lemon juice
• Kosher or sea salt
• Ground black pepper

Preparation

• Place rack in upper third of oven and preheat to 400 degrees (200 C.).
• Remove giblets.
• Wash chicken inside and out with cold water.
• Let 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 (inside and out).
• Season 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 (175 C.) and bake uncovered for 15 minutes.
• Remove from oven and turn bird breast-side up (use wooden spoons).
• Return it to the oven for 35 minutes more.
• To make sure it's done, insert a meat thermometer in the thigh; it should read 180 degrees (80 C.), or juices should run clear when pricked with a fork.
• Continue baking if necessary.
• Let chicken cool for a few minutes before carving.
• Serve with juices.

Comments

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