The best lemon chicken recipe is to rub a whole chicken with freshly squeezed lemon juice and salt, insert a couple of whole, pricked lemons into the cavity of the chicken and then bake it at 350 F. The meal should bake for 20 minutes per pound of chicken.
The cook preheats the oven to 400 F. He takes a chicken, rinses it off and pats it dry. He then rubs the chicken inside and out with 1/2 cup of freshly squeezed lemon juice, 1 tablespoon of sea salt and 1/2 teaspoon of pepper. The cook rolls the lemons on a counter to get the juices flowing and then pricks each lemon several times with a fork before inserting them into the cavity of the chicken. He places the chicken breast-side down in the roasting pan, lowers the temperature to 350 F and roasts the chicken for 15 minutes.
After 15 minutes, the cook turns the chicken breast-side up and continues baking until a meat thermometer reaches 180 F when inserted into its thigh. The chicken needs to bake for 20 minutes per pound. When the chicken has finished baking, the cook allows it to rest for 10 minutes and then pours the drippings from the pan over the chicken before serving. Finally, the chicken can be garnished with parsley, sage, rosemary and thyme.