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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Roasted Chicken with Lemon Recipe

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This recipe for Roasted Chicken with Lemon is from The Kalchik Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole Roasting Chicken, about 2 1/2 lb.
2 whole Lemons
Directions:
Directions:
Preheat the oven to 350º. Wash the chicken thoroughly inside and out with cold water, removing any fat. Let the chicken drain for about 10 minutes. Dry very well with paper towels. Sprinkle with salt and pepper and rub into all surfaces inside and out, using your finger tips. Rinse the lemons in cold water. Dry them with paper towel and gently roll them in your hands to soften them up. Perforate each lemon 20 times with a trussing needle or round toothpick. Place both lemons in the chickens cavity and close up the opening using a trussing needle and string. Do not pull the legs tightly together as the chicken will swell as it cooks. Put the chicken into a roasting pan, breast side down. Do not add any cooking fat to the pan, it will create it's own natural juices. Place in oven for 15 minutes, then carefully turn the chicken so the breast is facing up, being careful not to break the skin. ( if it breaks it's ok) Cook 20 minutes longer at 350º, then turn the heat up to 400º and cook an additional 15 minutes. When you remove the lemons, they will be shriveled up but be careful, they may squirt when you pick them up.
Number Of Servings:
Number Of Servings:
6

 

 

 

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