by Tami, s/v Heart of Gold
I got this recipe out of the ... ugh ... latest AARP mag. I'm not old enough yet, but Thane is! With Thanksgiving approaching, I thought it would make a good alternative to turkey which is sometimes quite hard to find in the NW Caribbean.
Ingredients:
Preheat oven to 350°.
Wash the chicken in cold water, inside ad out. Remove any fat hanging loose. Let the water drain out and pat the bird dry.
Rub a generous amount of salt and pepper on the chicken inside and out.
Wash and dry the lemons. Soften each by rolling it back and forth on a counter while pressing on it with the palm of your hand. Puncture each lemon in a least 20 places, using a round toothpick, a trussing needle, or a fork.
Place both lemons in the chicken's cavity. Close the opening with toothpicks or a trussing needle and string. Don't make it absolutely airtight or the bird may burst. Tie the legs in their natural position with string.
Put the chicken in a roasting pan, breast side down (this is my secret to good turkey breast meat too). Place it in the upper third of the oven (I know that's funny for us boaters). After 30 minutes, turn the breast side up. Try not to puncture the skin, but don't worry if you do.
Cook for another 30 - 35 minutes then increase the heat to 400°; cook for 20 minutes more. Plan on 20 -25 minutes of total cooking time per pound. There is no need to turn the chicken again.
Bring the bird to the table whole. Leave the lemons in it until the chicken is carved and opened. The juices that run out are perfectly delicious.
