whole chicken* (can cut as u need )
Coarse salt and freshly-ground pepper
3 medium-sized thin-skinned lemons, washed well and dried
A bunch of fresh rosemary sprigs
Brown Sugar as you taste
Olive oil
Preparation:
Preheat oven to 350 degrees F. Remove any bits of loose fat on the chicken; pat dry all over. Sprinkle the chicken generously inside and out with salt and pepper; rub in seasonings.
Cut lemons into halves (cut in quarters if the lemons are large). Place 4 halves (or quarters) of lemon in the cavity of the chicken, stuffing rosemary sprigs in also (be generous with the rosemary). Slice remaining lemon halves into thick slices (1/4-inch slices). Loosen skin on the chicken and stuff lemon slices and rosemary sprigs under the skin. Lightly oil the skin with olive
Close up the opening with toothpicks or with trussing needle and string. Wrap chicken in aluminum foil and place onto rack of shallow baking pan.
Bake approximately 1 1/2 to 2 hours of 165 degrees F (juices will run clear when cut with the tip of a knife). The last 1/2 hour of cooking, open aluminum foil to let chicken brown.
Remove from oven, remove aluminum foil, and transfer onto a serving plate. Let chicken stand 10 minutes to allow juices to set for easier carving. Skim and discard fat from pan juices. Serve chicken with roasted lemon wedges and pan juices.
Cut lemons into halves (cut in quarters if the lemons are large). Place 4 halves (or quarters) of lemon in the cavity of the chicken, stuffing rosemary sprigs in also (be generous with the rosemary). Slice remaining lemon halves into thick slices (1/4-inch slices). Loosen skin on the chicken and stuff lemon slices and rosemary sprigs under the skin. Lightly oil the skin with olive
Close up the opening with toothpicks or with trussing needle and string. Wrap chicken in aluminum foil and place onto rack of shallow baking pan.
Bake approximately 1 1/2 to 2 hours of 165 degrees F (juices will run clear when cut with the tip of a knife). The last 1/2 hour of cooking, open aluminum foil to let chicken brown.
Remove from oven, remove aluminum foil, and transfer onto a serving plate. Let chicken stand 10 minutes to allow juices to set for easier carving. Skim and discard fat from pan juices. Serve chicken with roasted lemon wedges and pan juices.
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