"Chicken and Two Lemons"

Lindsey McCue


This is by far the best way I know to get a juicy roasted chicken every time!

I'm not sure how it stays so juicy.. if its the lemons or the fact that you start with it breast side down but it is really a no fail recipe!

The original recipe says if you do it right you can get the skin to blow up like a balloon...While my skin bubbles i've never seen it blow up that dramatically. Non the less its awesome!


★★★★★ 2 votes

10 Min
50 Min


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  • 2 1/2-3 lb
    young whole chicken
  • 2
  • ·
    salt and pepper

How to Make "Chicken and Two Lemons"


  1. Preheat oven to 350 degrees.
  2. Wash the chicken thoroughly and remove all giblets and extra fat hanging loose. Dry well everywhere with paper towels.
  3. Sprinkle liberal amounts of salt and freshly ground pepper on the chicken inside and out massaging it into the skin with your fingers.
  4. Wash and dry the lemons. Soften them a little by rolling them back and forth on the counter or between your hands. Poke each lemon at least 20 times with a toothpick.
  5. Place the lemons inside the chickens cavity. Close up the opening with toothpicks. (You can also use some kitchen string to loosely tie the legs together so they hold their shape.)
  6. Put the chicken in a roasting pan, breast side down. (your not suppose to add cooking fat of any kind, but I use a silpat and it works great!) Place the bird in the upper 3rd of the pre heated oven.
  7. After 15 minutes, turn the chicken, so the breast is facing up. Be careful not to break the skin. (Don't worry if you do, the skin just won't bubble but will still be tasty!)
  8. Cook for another 20 minutes, then turn the heat up to 400 degrees and cook for an additional 15 minutes or until juices run clear.

Printable Recipe Card

About "Chicken and Two Lemons"

Course/Dish: Chicken

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