Baked Lemon Chicken

• 2 1/2 lb. young chicken (good fryer)
• ground black pepper
• 2 whole lemons
• rosemary or tarragon leaves (sprinkle with, if desired)

1. Preheat oven to 350u0b0.
2. Clean chicken and remove all fat.
3. Drain and wipe dry with paper towels.
4. Roll lemons on counter to soften. Wash in warm water and roll again.
5. Prick each lemon about 20 times with toothpick.
6. Place lemons in cavity of chicken.
7. Close cavity; also tie legs close to body.
8. Press ground pepper into chicken on all surfaces.
9. Place chicken breast side down in roasting pan and place in upper 1/3 of oven.
10. Bake about 15 minutes.
11. Chicken will baste itself.
12. Turn chicken breast side up and bake another 20 minutes (approximately).
13. Turn oven to 400u0b0.
14. Bake 15 minutes more. Chicken will be beautifully brown and puffed up.
15. Remove lemons before carving.

young chicken, ground black pepper, lemons, rosemary

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1052933 (may not work)