ROASTED LEMON CHICKEN

1 (3-4 pound) whole chicken
Salt and coarsely ground pepper
2 small thin-skinned lemons, washed well and dried

Preheat oven to 350 degrees F.

Thoroughly wash the chicken inside and out in cold water. Remove any bits of loose fat. Pat dry all over. Sprinkle the chicken generously inside and out with salt and pepper; rub in the seasonings.

Set the lemons on a counter and roll them back and forth, pressing with your palm. Puncture each lemon in at least 20 places, using a fork or the tip of a small knife. Place both lemons in the cavity of the chicken. Seal the opeings with toothpicks.

Place chicken onto a rack of a shallow baking pan.

Bake, uncovered, 1 1/2 hours or until chicken is fully cooked. Remove from oven and transfer onto a serving platter. Serve immediately.

Makes 4 servings.

NOTE: This is a self-basting chicken. Do not be tempted to add cooking fat of any kind. Try not to puncture the skin at any time during cooking. If it is kept intact, the chicken swells like a baloon, which makes for a wonderful presentation. If it does faily to swell, the flavor will note be affected.