How to make it

  • Preheat oven to 300.
  • Remove stuff from inside chicken and rinse. Dry. Roll small lemons on countertop and piece each about 20 times.
  • In small bowl, mash the salt, garlic, rosemary and lemon zest into a paste. Rub half the paste inside the cavity of the chicken and then cram in the pierced lemons. Rub half of the remaining paste between the skin of the breast and the meat and the remaining paste rub all over the outside of the chicken.
  • Place the chicken on a greased rack in a roasting pan. Pour the water into the bottom of the pan.
  • Bake for 45 to 60 minutes per pound (yes, its a very long time).

Reviews & Comments 3

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    " It was excellent "
    rosemaryblue ate it and said...
    This is simply the best! It is our family's favorite baked chicken! I have a HUGE rosemary bush, and I just go and clip a sprig, usually stuff it inside with the lemons! Love it.
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    " It was excellent "
    bluewaterandsand ate it and said...
    Fantastic post!I bet it smells good cooking!
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    " It was excellent "
    raelene1951 ate it and said...
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