Recipe submitted by
Sonja Ozawa
River Vale, NJ
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Ingredients
1 PERDUE® Fresh Whole Chicken
2 lemons, washed & softened by rolling and pressing on counter top
Salt and black pepper (preferred ground fresh)
Instructions
- Preheat oven to 350 degrees F.
- Remove gizzard package and any loose hanging fat.
- Wash the chicken well, inside and out, in cold water and let drain.
- Dry off any remaining water with paper towel.
- Rub inside and out of chicken with a good amount of salt and pepper.
- Puncture each lemon 20 - 25 times with a trussing needle or toothpick.
- Put both lemons inside chicken and close opening with trussing needles and string, or toothpicks. Tie legs together.
- Place chicken in a roasting pan, breast side down and place in the upper third of oven. After 1/2 hour carefully turn breast side up.
- Roast for another 1/2 hour and then raise temperature to 400 degrees and cook another 1/2 hour. (Approx. total cooking time is 1/2 hr. per pound.)
- Place chicken on platter but do not remove the lemons until the bird is carved and opened. The juices which come out should be spooned over the carved slices.
