Baked Lemon Chicken
Submitted By: Carolyn Devers
- 1 (3- to 5-pound) roasting chicken
1 small onion
2 tablespoons olive oil
Rinse the chicken and pat dry. Discard giblets. Place the chicken, breast side up, in roasting pan. Cut onion into quarters and slice lemons. Stuff the chicken cavity with onion and lemon. Rub skin with olive oil. Sprinkle lemon pepper over oiled surface.
Bake, covered, at 325° for one to two hours or until cooked through. Allow chicken to cool for 15 to 30 minutes before carving.
Yield: Four to six servings.