How to Roast a Chicken

Perfect Roast Chicken

No butter.  No oil.  No herbs.  Just two lemons are needed to bake this self-basting, simple, but juicy, tender roast chicken with crispy skin.  You have to try it to understand its deeply satisfying taste of home.

3 to 4 pounds chicken

Salt and pepper

2 lemons, rather small and thin-skinned, washed and dried

Thoroughly wash the chicken inside and out.  Remove any loose bits of fat and let the bird stand to let all the water drain out and then pat dry.  Season the chicken generously inside and out with the salt and pepper, rub in the seasonings. Set the lemons on the counter and roll them back and forth to release their juice, and pierce them all over using the tip of a paring knife.  Place both pierced lemons in the cavity.  Seal the opening with toothpicks.  In a roasting pan, place the chicken breast side down.  Place it in the upper third of the oven and roast for 30 minutes at 350.  Carefully turn the chicken over onto its back and continue to cook for another 30 minutes.  Turn the oven up to 400 and cook for an additional 20 minutes (to crisp up the skin).  Remove the chicken from the oven and let it cool for 15 minutes before slicing.  Serves 4.