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Servings: Varies

Total Time: Varies

  • 1 5lb. roasting chicken
  • 1/2 c. freshly squeezed lemon juice
  • 2 lemons
  • 1 tbsp. salt
  • 1/2 tsp. pepper

Directions

1. Preheat oven to 400°F.

2. Pat chicken dry. Season inside and outside with lemon juice, salt and pepper.

3. Place breast side down in a roasting pan fitted with a roasting rack (if you don’t have a roasting rack, you can make a ring with aluminum foil and place under the chicken in a large baking dish).

4. Pierce whole lemons three times with a fork and place inside the chicken cavity (it’s OK if one sticks out). Tie chicken legs together using kitchen twine.

5. Reduce oven temperature to 350°F and roast for 15 minutes.

6. Carefully remove chicken from roasting pan and turn chicken breast-side up.

7. Return chicken to oven and cook until the internal temperature reaches 165°F, about 1 hour to 1 hour 15 minutes.

8. Let chicken rest 15 minutes before carving. Serve with juices from the pan. 

Nutrition

Nutrition information varies

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