Lemon Roast Chicken
Scary easy.
Ingredients
5 lb chicken
- Entity
- chicken
- Category
- protein
- Wikidata
- Q780
2 lemons
- Entity
- lemons
- Category
- fruit
- Wikidata
- Q1093742
1 onion
- Entity
- onion
- Category
- allium
- Wikidata
- Q23485
1 carrot
- Entity
- carrot
- Category
- vegetable
- Wikidata
- Q65099256
1 celery
- Entity
- celery
- Category
- vegetable
- Wikidata
- Q23012379
bay leaf
- Entity
- bay leaf
- Category
- herb
- Wikidata
- Q2370943
2 tbl butter
- Entity
- butter
- Category
- fat
- Wikidata
- Q106928594
2 tbl flour
- Entity
- flour
- Category
- starch
- Wikidata
- Q36465
salt
- Entity
- salt
- Category
- condiment
- Wikidata
- Q11254
pepper
- Entity
- pepper
- Category
- spice
- Wikidata
- Q3143131
olive oil
- Entity
- olive oil
- Category
- fat
- Wikidata
- Q93165
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Instructions
Rinse and dry the chicken.
Save giblets.
Puncture the lemons in a few spots, but leave whole.
Fit the lemons into the body cavity of the chicken. If you can only fit one, cut the second into quarters and fit 1–3 inside the main cavity and one more in the smaller one.
Cover the cavity with the skin flap and hold closed (a toothpick works in a pinch).
Tie the legs together.
Cover with olive oil.
Generously cover with salt and pepper.
Roast at 375°F for an hour or so until it reaches 155 degrees internally.