Roast Lemon Chicken

When I was learning to cook, there was something about roasting a whole chicken that seemed intimidating... For one, I didn't like touching that cold, uncooked, nakey chicken and beyond that I wondered if for all my hard work, it would still come out to the oven a little pink. This Pampered Chef Recipe really helped break me out of my comfort zone and away from chicken breasts. I have long since graduated fro this recipe to others, but I wanted to share it all the same.

Buying whole chickens is much more economical then cut up ones and they always seem to taste fresher to me. If you are terrified of making a whole chicken, this is a great recipe for you too. It will not be long before you are tossing veggies in the pan with it to roast as well. Best wishes and enjoy!

Roast Lemon Chicken
(PChef)

1 roasting chicken, 5-1/2 lbs (2.5 kg). to 6-1/2 lbs (3 kg).
1 lemon, sliced
1 medium onion, quartered
olive oil or vegetable oil
1 tbsp (15 ml) Lemon Pepper Seasoning Mix

Preparation

* Preheat oven to 400 degrees (200 C.).
* Remove and discard giblets and neck from cavity of chicken.
* Rinse chicken with cold water; pat dry.
* Trim excess fat, if necessary.
* Cut lemon into slices and onion into quarters; place in cavity of chicken.
* Tie ends of legs together with cotton string. Lift wing tips up and over back; tuck under chicken.
* Place chicken in clay baker, breast side up.
* Lightly spray surface of chicken with olive or vegetable oil.
* Sprinkle chicken with seasoning mix, rubbing gently.
* Place lid on clay baker.
* Bake 1 hour.
* Using oven mitts carefully remove lid from baker, lifting away from you.
* Continue baking chicken, uncovered, 15-30 minutes or until thermometer registers 180 degrees (80 C.) in meaty part of thigh and juices run clear.
* Let stand 10 minutes before carving.

Comments
Editors Note: Some clay bakers recommend soaking the top of the baker in water before using each time. Read instructions on your particular brand.