Lemon Roasted Chicken

1. 1

   Preheat the oven to 425 degrees.

2. 2

   Using a vegetable peeler, remove the zest from 1 lemon in long, thin strips.

3. 3

   Loosen the skin over the chicken breasts and place the zest between the skin and the meat.

4. 4

   Cut all the lemons in half lengthwise and then across into 3/4-inch-thick slices.

5. 5

   Squeeze the juice from 1 of the slices over the skin of the chicken.

6. 6

   Season with salt and pepper.

7. 7

   Stuff half of the lemon slices and half of the onions into the cavity of the chicken.

8. 8

   Place the rest in the center of a roasting pan and place the chicken on top of them.

9. 9

   Roast for 15 minutes.

10. 10

    Lower oven temperature to 375 degrees.

11. 11

    Continue roasting until the juices run clear when pricked with a fork in the thickest part of the leg, about 1 hour and 15 minutes longer.

12. 12

    Let stand for 10 minutes.

13. 13

    Carve, divide among 4 plates and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.