Thanks for checking out our blog.  Read below for the story of how we created it, or just for some ideas on what to cook, keep reading (this is Max; Alex is still away at sleepaway camp)

Along with the regular barbecue fare we cooked over the July 4 weekend, I (Max) decided to roast a chicken for dinner and for left overs. We had a bunch of lemons so I decided to make roast lemon chicken. (We have been buying spatchcocked lemon rosemary chicken at Trader Joe’s and I wanted to try to recreate that.

I sliced two lemons into 1/2 inch slices and laid them in the bottom of a roasting pan.  The point was that they would keep the bottom of the chicken from sitting in its own fat.

Then I rinsed the whole chicken with cold water, removed the stuff in a little sack (the liver, etc.) and patted the chicken dry.

Then I put a little olive oil on the chicken, salt and peppered  it, drizzled it with lemon juice and put lemon slices on top and in the cavity of the bird. Then I washed my hands really well and put the chicken into the oven for an hour and a half at 350 degrees. I check to see if it was done by poking the thickest part of the thigh to see if still red…it wasn’t

When we ate it, it was pretty good but not as lemony as I thought it would be. I think the secret is probably marinating it in some lemon based marinade to really give it flavor.  To be honest, the Trader Joe’s chicken tasted a little better.