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- 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
Place rack in upper third of oven and preheat to 400 degrees (200 C.).
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.
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