Lemon Roast Chicken with Roasted Potatoes and Onions

By fuzzygroup

Ingredients

• 1 * 1 whole chicken, about 2 1/4 to 3 pounds
• * Salt and Pepper
• 2 * 2 whole lemons
• 2 * 2 onions cut into wedges
• 5 to 6 * 5 to 6 small potatoes washed and cut into pieces. Do not peel.

Preparation

Step 1

1. Wash chicken, drain and dry it with paper towels. Remove any loose fat. Sprinkle with salt and pepper, inside and out, rubbing it in.
2. Wash and dry the lemons. Soften the lemons by rolling them on the counter while pushing down on them. Poke each lemon at least 20 times with a skewer or ice pick. Put the lemons inside the chicken, close the opening with tooth pocks or skewers and loosely tie the legs together (optional).
3. Put in a roasting pan, breast down and put in the upper third of an oven preheated to 350 degrees. Do not add any fat.
4. Add the potatoes and onions to the pan.
5. After 15 minutes, turn the chicken breast up and roast another 20 to 25 minutes.
6. Turn the heat to 400 degrees and cook chicken and additional 20 minutes. If using a larger bird, you may want to roast the bird an additional 5 minutes or so. Cut into the thigh at the joint and make sure the juices run clear.
7. Serve the chicken with all the lemony juices in the roasting pan. They make a delicious sauce.