Easy Roast Chicken with Lemon and Please Don’t Worry About Killing Your Friends!


Hi everyone. For those of you who are afraid of chicken (you know who you are because I have met MANY of you!), you can’t go wrong with this one.
I know, I know, you are afraid of serving raw or overcooked dry chicken to your family or guests. I get it and I applaud you for being so concerned about others. However! You must overcome your fears and start making this easy dish so that you can enjoy a lovely family meal or many meals for just you. Follow my easy instructions and make sure to tune in next time to see what I did with the leftover chicken!

One last thing before the easy recipe….. My garden planning with Sarah Vogel is coming along very nicely. She is starting seedlings and we’re discussing the most important thing: location, location, location! See more here: http://svldnj.com/blog/?p=325

Easy Roast Lemon Chicken

5 lb chicken (I used an organic one but it cost 20 bucks!!!!)It’s about 18 minutes per pound if you decide on a smaller chicken
2 lemons (this gives a great flavor AND keeps it moist)
olive oil, about 1-2 TBS
salt and pepper

Preheat oven to 375 degrees.
Wash your chicken off by rinsing it.
If there are chicken livers inside a bag in your chicken’s cavity, boil it up, chop it and put it in your dog’s food 🙂
pat your chicken dry and place it on a baking rack. Place the baking rack on a tin foil lined cookie sheet.
Take the two lemons, wash them and prick them with a fork all over. Stick them up the chicken’s arse.
Lay the chicken breast side down so the breasts stay moist.
Pour the olive oil on top of the chicken and rub it all over the chicken.
salt and pepper the chicken all over.
Stick it in the center rack of the oven and bake about 18 minutes for every lb. I baked my 5 pounder for 90 minutes and it was perfecto.
You know it is not raw if you stick a knife into the fattest part of the thigh and the juices are clear and not cloudy. To make absolute certain, stick a meat thermometer into the thigh and a perfect chicken will read 160 degrees.
Stay tuned for what I did with the leftovers the next night!!!

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4 Responses

  1. I sometimes even use an orange instead of a lemon – whatever's in my fridge. I also take fresh sticks of thyme and rosemary, dip them in olive oil salt and pepper and brush the entire chicken with the herbs (the herbs act as the brush itself). Then, I stuff the herbs in the cavity. Oh – one more thing- I use a clay pot, in which you soak the pot in water for 30 minutes prior and then put it in a very hot oven with the chicken. You've never had a chicken – or Turkey, for that matter – more moist!

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