How to Roast Organic Lemon Chicken

By on May 5, 2011

Roasting a chicken might sound pretty easy, and it is, but surprisingly many of us don’t know the basic steps to achieving the perfect roasted chicken. As always when working with chicken, you need to know the proper temperature, length and steps to cooking it. You never want to risk your bird not being cooked all the way through.

So follow along with these easy steps to getting your perfectly roasted, juicy lemon chicken.

Roasted Lemon Chicken

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Serves: 4 to 6

What you need:

  • One whole organic Smart Chicken (3 to 4 pounds)
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 2 lemons, small enough to fit into the chicken cavity

My extra suggestions:

  • potatoes, onions and/or squash to cut up and roast alongside the bird
  • a dash of sage to sprinkle on top of the skin

How to make:

Preheat your oven to 350 degrees F.

Be sure to wash the chicken thoroughly inside and out with cold water, pat dry. (Be sure to keep washing your hands after handling the bird as to not cross-contaminate anything else. Just a friendly tip to safe cooking)

Sprinkle a generous amount of sea salt and black pepper on the chicken; use your fingers to rub over the body and cavity. You can also add some sage at this time if desired.

Wash the lemons in cold water and soften them by rolling them back and forth with firm, downward pressure. Use a fork to puncture the lemons in at least 20 places. Then place both lemons in the bird’s cavity.

(I also suggest adding a little bit of sliced onion to the inside of the cavity for extra flavor)

Close up the opening with toothpicks or with trussing needle and string. Place the chicken in a roasting pan, breast down.

(I suggest lining the pan with foil for ease of cleaning later) spray pan or foil lightly with olive oil cooking spray.

Note: Per the Smart Chicken recipe, this is a self-basting chicken, no need for added oil or butter.

At this time I’d go ahead and add any extras you have planned. I added butternut squash, onion and red potatoes around the bird and sprinkled with salt, garlic and pepper.

Place the pan in the upper third of the oven. Cook for 30 minutes; turn the chicken over to have the breast face up. Cook for another 30 to 35 minutes.

Then turn the oven heat up to 400 degrees F, and cook for an additional 20 minutes.

Remove from oven and don’t remove lemons until chicken is carved up.

Note: It’s best to calculate between 20 to 25 minutes total cooking time for each pound, and always look for an internal temperature of 160 degrees F.

OK you’re all done and ready to enjoy a nice, tasty complete dinner.

Just look at this bird… the perfect golden brown!

This recipe is courtesy of and provided by Smart Chicken. is a cooking and recipe community Website featuring over 40,000 free recipes for every occasion and level of cooking skill. RecipeLion is owned and operated by Prime Publishing LLC.

About RecipeLion is a cooking and recipe community Website featuring over 40,000 free recipes for every occasion and level of cooking skill. The RecipeLion blog has been become an active participant in the foodie blogging community, with regular postings of recipes, cooking tips, giveaways and food news of the day. We also publish Quick & Easy Recipes, a free e-mail newsletter that goes out to over 400,000 subscribers four times a week. In addition we publish monthly free eCookbooks featuring recipes, helpful cooking tips and menu ideas. RecipeLion strives to be a go-to place for cooking enthusiasts to find new recipes, get ideas and share their thoughts.

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How to Roast Organic Lemon Chicken