Roasted Lemon Chicken

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INGREDIENTS

1 whole frying chicken
3 to 4 fresh lemons
Freshly ground black pepper

Clean fat from chicken - try to keep skin intact. Pepper inside of chicken. Clean and roll lemons. Prick about 20 times each with a small sharp knife.

Stuff chicken with lemons and close up chicken. Pepper outside of chicken.

Put chicken in baking pan on its back, no rack. Leave uncovered.

Bake at 450 degrees for 15 minutes. Reduce heat to 325 degrees and cook for an additional 45 minutes, or until juices run clear. Skin should be good and crisp!