• Preheat oven to 350℉ with center rack in place. Remove or reposition rack above it.

Chicken

• Remove any giblets. Wash chicken inside and out with COLD water.
• Remove any excess bits of fat.
• Tilt chicken on a plate for at least 10 minutes to drain out any residual water.
• Pat dry thoroughly, inside and out, with paper towels.
• Generously salt and pepper all over the body and inside the cavity. Rub it in on the outside.

Lemons:

• Wash and dry lemons in cold water.
• Roll back and forth on the counter firmly with the palm of your hand.
• Puncture each one at least 20 times with a round toothpick.
• Place both inside the cavity of the chicken

Prep for Oven:

• Close up cavity with toothpicks, weaving once on each side, or use a trussing needle. There should be a breathable space to allow for expansion. In other words, DO NOT close it completely. Room for expanasion while cooking is necessary.
• Using kitchen string, tie at both knuckle ends while leaving them in their natural position. DO NOT PULL TIGHT!
• Place in a roasting pan, breast side down. Bake for about 40 minutes.
• Gently rock chicken from side to side to release chicken from bottom of pan/rack without breaking the skin. Carefully flip over to place breast side up and bake at 350℉ for about 40 minutes.
• Increase oven temperature to 400℉ while breast side up and continue to bake for and additional 20 minutes to crisp the skin.
• Total bake time should be 20-25 minutes per pound.

  Example:

  5 # about 1 hour 40 minutes

  Breast down at 350℉ 40 mins

  Breast up at 350℉ 40 mins

  Breast up at 400℉ 20 mins to crisp the skin

  ALWAYS check for an internal temperature of 165℉ !