-
1
Heat the oven to 500F with a rack on the second level from the bottom.
-
2
Remove the fat from the tail and crop end of the chicken.
-
3
Freeze the neck and giblets for chicken stock.
-
4
Reserve the chicken livers for another use, such as pate.
-
5
Put the chicken in a roasting pan no more than 2 1/2 inches deep.
-
6
Choose a pan that just holds the chicken or has room for potatoes or other vegetables that may well surround it.
-
7
Squeeze the lemon juice over the chicken.
-
8
Stuff the cavity of the chicken with the lemon shells and garlic.
-
9
Season the cavity with salt and pepper to taste.
-
10
Place the chicken in the roasting pan breast side up.
-
11
Put in the oven legs first and roast for 50 to 60 minutes, or until the juices run clear.
-
12
After the first 10 minutes, move the chicken with a wooden spatula to prevent it from sticking.
-
13
Move the chicken to a platter by placing a large wooden spoon into the tail end and balancing the chicken with a kitchen spoon pressed against the neck end.
-
14
As you lift the chicken, tilt it over the roasting pan so that all the juices run out into the pan.
-
15
Pour off or spoon out excess fat from the roasting pan and put the roasting pan on top of the stove.
-
16
Add the stock and bring the contents of the pan to a boil while scraping the bottom vigorously with a wooden spoon.
-
17
Let reduce by half.
-
18
Serve the sauce over the chicken or, for crisp skin, in a sauceboat.
