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Lemon Roast Chicken

Juicy roast chicken with two whole lemons tucked inside: no basting, no fat, just salt, pepper and lemon.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Resting 10 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1.6 kg whole chicken
  • 2 small lemons
  • 1 tbsp salt
  • 1 tsp black pepper

Method
 

  1. Heat the oven to 180°C. Pat the chicken dry inside and out.
  2. Rub the salt and pepper all over the chicken and inside the cavity.
  3. Roll the lemons on the counter, prick each 20 times with a skewer and put them in the cavity. Close the opening with toothpicks.
  4. Put the chicken breast side down in a roasting tin and roast for 30 minutes.
  5. Turn breast side up and roast for 30–35 minutes more.
  6. Raise the oven to 200°C and roast for 20 minutes until golden and 74°C in the thickest part. Rest for 10 minutes and serve with the juices.

Notes

Do not over-prick the lemons or they will burst in the oven.