Roast Lemon Chicken
You can add potato wedges to the pan in this recipe, just make sure to add enough water to almost cover the potatoes, along with the juice of one more lemon and 2 more tablespoonfuls of olive oil.
INGREDIENTS | SERVES 4
1 whole chicken
Salt and pepper to taste
Juice of 2 lemons, shells retained
2 tablespoons extra-virgin olive oil
1 tablespoon prepared mustard
1 teaspoon dried oregano
Preheat oven to 400°F.
Wash chicken well inside and out and pat dry. Sprinkle inside and out with salt and pepper and stuff squeezed out lemon halves into cavity. Place chicken breast down on rack in shallow roasting dish. Combine lemon juice, olive oil, mustard, and oregano; brush/pour over entire chicken.
Bake 60–70 minutes, making sure to turn chicken over at halfway point and basting it regularly with juices from pan.
To test if it's done, prick with fork and see if juices run clear, or test with meat thermometer for 350°F. When done, turn off oven and cover chicken in aluminum foil. Let rest in warm oven 10 minutes.
Serve hot with pan juices.
PER SERVING Calories: 483 | Fat: 30g | Sodium: 135mg Carbohydrates: 0g | Fiber: 0g | Protein: 46g
The lemon is not native to the Mediterranean region. It is conjectured to have been brought from Asia sometime around the first or second centuries A.D. A first-century A.D. wall painting in Pompeii is the earliest available evidence of the lemon in Europe.