Whole Roast Chicken with Lemon
1 chicken, 2½ - 3½ pounds
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salt and pepper
1-2 small lemons
olive oil
toothpicks
butchers twine
Pat the chicken dry. Season liberally all over with salt and pepper 1-3 days before serving. Trim and discard any excess fat around the opening to the chicken neck and hind quarters. Twist and tuck the wings before the back. Cover loosely and refrigerate.
When you’re ready to cook the chicken, preheat your oven to 375˚F. Wash and dry your lemon(s). Use a toothpick or sharp fork to prick the lemon(s) all over about 20 times. Depending on the size of your bird, you may only beagle to fit one lemon, that’s okay. Place the lemon(s) inside the bird’s cavity. Use toothpicks to close the opening or truss with butcher’s twine.
Place the chicken, breast-side up, on a roasting rack that has been sprayed with nonstick cooking spray and fitted over a rimmed baking sheet. Roast for 60 to 70 minutes, or until the internal temperature is 165˚F.