This simple recipe for Lemon Chicken has been my standard for many years, and one that my kids now ask for when they return home from college. It is their comfort food and their memory of our time spent together. My favorite accompaniments are roasted rosemary potatoes, creamy polenta, or a fresh dressed salad. Enjoy!
1 whole organic chicken
2 lemons, pierced
3-4 TBS cup salt
pepper
Preheat oven to 400 degrees. Rinse a whole chicken and pat dry. Put the whole chicken on a roasting pan or cookie sheet with the breasts up. Cut off the ends of the lemons to expose the citrus or pierce with a knife. Stuff into chicken cavity and tie legs together with cooking twine. Tuck wings back. Generously salt the outside of the bird and rub into the skin. Turn the chicken upside-down and salt the underside. Add freshly ground pepper over the whole chicken and bake for approximately 1 hour or until a thermometer inserted into the leg reads 180 degrees. Let rest about 10 minutes before carving into.
Recipe by Tricia O'Brien
