| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Maindish | 1 | Servings | |
INGREDIENTS
| 1 | Chicken, whole | |
| 2 | Lemons | |
| 3 | ts | Dried rosemary lightly |
| Crushed | ||
| Salt and pepper to taste |
INSTRUCTIONS
Preheat oven to 400°. Wash chicken & pat dry. Place the chicken in a shallow baking pan. Season liberally with salt, pepper & rosemary; season the skin, under the breast skin & in the cavity. Wash lemons. Heat briefly in the microwave; remove & roll several times on table top or counter. This step will maximize the juice in the lemons. With a toothpick or skewer, pierce each lemon all over several dozen times. Place both lemons in the cavity of the chicken. Place the chicken in the hot oven. After first 15 minutes, reduce heat to 325. Bake for an additional 1 1/2 hours. During the last 30-45 minutes, baste chicken several times with lemony pan juices. Remove from oven. Let stand for 10 minutes or so. Remove lemons, carve & serve. Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 15:56:18 -0600 From: Ilene Warfield <ilenewar@STARNETINC.COM>
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