INGREDIENTS

INSTRUCTIONS

Preheat oven to 190 C, 375 F, Gas Mark 5.  Grate one of the lemons and
place the zest in a bowl.  Grate the root ginger and mix with the lemon
zest and the salt.  Prick the remaining lemon with a fork punchuring
the skin, wash and  place the whole lemon inside the chicken.  Mix the
remaining mixture with the olive oil and rub into the chicken
liberally. Place the chicken on a roasting rack over a roasting tray.
Fill with the water and cover with tin foil. Cook the chicken
according to pack istructions.  Remove the tin foil 15 minutes before
end of cooking time to brown  skin.  Remove the chicken from the oven,
allow to rest for approxinmately  5-10 minutes,Remove the lemon from
inside the chicken and being very  careful squeeze any remaining juices
into the bottom of the roasting  tin.  Carefully remove any fat from
the surface of the juices and discard.  Pour the remaining juice into a
small pan and taste for flavour. (If  it is too sharp add 1-2
tablespoons of caster sugar and stir until it  dissolves over a gentle
heat). Carve the chicken and arrrange on a  serving plate. Pour the
juices over the meat.  Converted by MC_Buster.  NOTES : Organic baked
chicken with whole lemon and fresh  ginger.Excellent with whole roast
tomatoes and fresh watercress.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 10
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2734.3mg
Potassium: 8.3mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: <1g
Protein: <1g