Pollo Arrosto Con I Limoni

(Roasted Chicken With Lemons)

3 1/2 - 4 Lb. Whole Chicken
Sea Salt
Black Pepper
2 Small Lemons

Preheat your oven to 350 degrees.

Wash chicken in cold water.  Allow water to drain out and pat dry with a towel.

Rub inside and out generously with salt and pepper.

Wash the lemons and roll them back and forth on a cutting board, pressing with the palm of your hand.  This slightly softens the inside of the lemons.

Using a fork, prick each lemon 15 - 20 times.

Place both lemons in the cavity of the chicken.

Close the cavity with tooth picks or trussing thread.  Do not make too tight or your chicken may burst open.  Tie the chicken legs together.

In a roasting pan, place the chicken breast side down.  Put the roasting pan in the upper part of the oven for 30 minutes.  After 30 minutes turn the chicken over so that it is now breast side up.

Continue cooking for another 30 minutes and then increase the temperature to 400 degrees.  Cook
20 - 25 minutes at 400 degrees.

Your chicken is done when the legs move freely when you wiggle them.

Place the whole chicken on a warm platter.

Leave the lemons inside the chicken, but don't cut into them while carving. When the chicken is carved the meat juice mixed with the lemon juices will be a perfect sauce over individual servings