Lemon Up the Butt Chicken
  • 1 roasting chicken (5-6 lbs)
  • 1 lemon
  • salt, pepper to taste
  1. Preheat oven to 375*.
  2. Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Place whole lemon in cavity (peel and all); salt and pepper the skin of the entire bird.
  3. Place chicken, breast side up, on a broiler pan.
  4. Bake until meat thermometer registers 180* -- about two hours. If you cut into the thigh meat, the juices should run clear and there should be no pink.
  5. Remove the skin prior to eating.
  6. Resist the urge to add anything else! This is a simple baked chicken that is great on its own, or in soups, stews, etc.
With a name like this, how can you resist? QUick and easy!