Lemon Chicken

A simple but delicious cake recipe:

Rinse and drain the chicken inside and out. Dry with paper towels. Season generously with pepper inside and not so generously with salt. Preheat the oven to 190 C.

Rinse and dry the lemons and roll them heartily on the table with the flat of your hand for a minute until they are soft. Prick each 20 times with a cake fork so that each now has 60 small holes. Drip out as little juice as possible.

Remove excess fat from the chicken, put the lemons in the belly cavity, then pin the poultry on the front and back with roulade pins. The better it is pinned, the more the chicken will puff up.

Place in an ungreased, shallow roasting pan, belly down In this position, place in hot oven on medium rack without lid and roast for 30 minutes. Then turn it to the other side and roast for another 25 minutes. Turn oven to 200 C, but do not turn chicken to the other side and finish roasting in about 25 min.

Remove the needles to serve. Goes well with rosemary potatoes and bread

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