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1
Preheat oven to 350F.
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2
Wash chicken thoroughly in cold water, both inside and out.
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3
Remove all bits of fat hanging loose.
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4
Let bird sit for about 10 minutes on slightly tilted plate to let all water drain out of it.
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5
Pat thoroughly dry all over.
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6
Sprinkle generous amount of salt and pepper on chicken, rubbing it with your fingers over all it's body and into its cavity.
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7
Wash lemons and dry.
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8
Soften each lemon by placing it on counter and rolling back and forth as you put firm downward pressure on it with the palm of your hand.
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9
Puncture the lemons in at least 20 places each, using a fork, trussing needle or toothpick.
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10
Place lemons inside cavity.
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11
Close up opening with toothpicks or trussing needle and string.
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12
(I don't always do this but it helps keep the lemons from falling out).
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13
Don't make an absolutely airtight job of it because the chicken may burst.
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14
Leave legs in natural position without pulling them tight.
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15
If skin is unbroken, chicken will puff up as it cooks.
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16
Put chicken in roasting pan, breast down.
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17
Do not add fat.
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18
Bird is self-basting.
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19
Place in upper-third of oven.
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20
After 30 min turn chicken breast side up.
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21
when turning do not puncture skin.
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22
If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at he table later.
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23
Cook for another 30-35 minutes, turn oven thermostat up to 400F, cook and additional 20 min (Calculate 20-25 min total cooking time for each pound).
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24
Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened.
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25
The juices that run out are perfectly delicious.
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26
Be sure to spoon them over the chicken slices.
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27
The lemons will have shriveled up, but they will contain some juice; do not squeeze them, they may squirt.
