Baked Whole Chicken with Lemon

This most delicious recipe for chicken comes from a famous chef via my son’s friend who got it from his friend. Names are not disclosed by request of the recipe provider. I will say no more other than that it is DELICIOUS. I can tell by looking at it . The skin is deeply, darkly golden and crispy. The chicken meat is juicy and succulent looking falling away from the fork and knife at the mere suggestion of being cut. How can anything cooked with lemon and salt and pepper and potatoes and garlic and carrots be bad?

Baked Whole Chicken with Lemon

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Preheat oven to 475°

Ingredients:

1 whole fryer chicken organic

3 lemons

2 large potatoes or a bunch of smaller ones

1 sweet potato of any variety. I’m into the sweet Japanese ones right now.

3 carrots

2 onions

2 cloves garlic

Fresh herbs – whatever you think goes with chicken and potatoes such as Rosemary, thyme, parsley, sage, etc.

Extra virgin organic olive oil

Equipment: Large cast iron skillet or other skillet that you can put into the oven A cookie cooling rack

Directions: Chop the potatoes white and sweet -skin on or off - into chunks of whatever size you want but probably about 1 ½” cubes. Chop the onions into the same size chunks Combine in a bowl Smash the garlic cloves and throw them into the potato/onion mix Chop some fresh herbs and throw those in as well. Mix together with 1 Tbsp of olive oil and a little salt and pepper Put potato/onion mixture into the skillet

Wash the chicken well and pat it dry Squeeze juice of a lemon all over the outside of the chicken Pour some olive oil into your palm and rub your palms together and rub the outside of the bird with the olive oil Rub kosher salt and pepper all over the inside and the outside of the bird Take one or two lemons and poke them with a fork a bunch of times and stuff them in the chicken cavity.

Lay the cookie cooling rack over the pan of potatoes/onions Place the chicken on top of the rack. Put the whole chicken/pan/rack contraption into the preheated oven and roast for about an hour. Check periodically to make sure that nothing’s burning up.

Eat with a lovely green salad.

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