I was expecting a big lemon flavor from this chicken. Unfortunately, it didn’t have that.
I did add two lemons to the chicken, my lemons were small and, as I said, I was really looking for the lemon flavor.
The chicken bakes well. The skin crisped up nicely. Flipping the bird during the cooking ensures that crispy skin is present on all sides.
The lemon flavor just didn’t come through. Not even a hint of it.
The chicken was perfectly cooked and nicely moist, but it just wasn’t lemony.
LEMON CHICKEN
1 Fryer Chicken
1 Teaspoon Salt
Black Pepper
¼ Teaspoon Thyme
2 Lemons
Preheat oven to 350 degrees. Sprinkle chicken inside and out with salt, pepper and thyme. Pierce each lemon about 20 times. Stuff into cavity of chicken; close chicken with skewers or cooking twine. Place chicken breast side down in a roasting pan. Roast for 1 hour. Remove from oven and turn chicken breast side up. Roast an additional 30 minutes. Increase oven temperature to 400 degrees and roast an additional 20 minutes.
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