I first made it during a dinner party last month and it was a hit. Plus, it's so simple and requires so few ingredients;
- Chicken (approx. 4 pounds)
- 1/2 cup lemon juice
- Salt and Pepper
- 3 lemons (1 for garnish)
- Fresh herbs (rosemary, thyme, or sage)
Preheat the oven at 400 degrees. Wash and pat the chicken dry. Pour the lemon juice over the bird, both inside and out. Use sea or kosher salt and freshly ground black pepper both inside and out. Prick two of the lemons with a fork a few times and put them in the bird's cavity. (You can also put some fresh herbs in the cavity!) Lower the temperature to 350 degrees, rest the bird breast down in a roasting rack and cook for 15 minutes. Flip the bird over, breast side up, and cook until the internal temperature is 180 degrees. It should take approximately 18 to 20 minutes per pound plus 15 minutes for the lemons inside. Let the bird stand for 10 minutes then carve. Place the sliced meat on a plate with a sliced lemon and fresh herbs, don't forget to pour the pan drippings on top!! And voila... so delish!