Baked Chicken in Clay Cookware - Roast Lemon Chicken

• 1 roasting chicken, 5-1/2 lbs (2.5 kg). to 6-1/2 lbs (3 kg).
• 1 lemon, sliced
• 1 medium onion, quartered
• olive oil or vegetable oil
• 1 tbsp (15 ml) Lemon Pepper Seasoning Mix

1. Preheat oven to 400 degrees (200 C.).
2. Remove and discard giblets and neck from cavity of chicken.
3. Rinse chicken with cold water; pat dry.
4. Trim excess fat, if necessary.
5. Cut lemon into slices and onion into quarters; place in cavity of chicken.
6. Tie ends of legs together with cotton string.
7. Lift wing tips up and over back; tuck under chicken.
8. Place chicken in clay baker, breast side up.
9. Lightly spray surface of chicken with olive or vegetable oil.
10. Sprinkle chicken with seasoning mix, rubbing gently.
11. Place lid on clay baker.
12. Bake 1 hour.
13. Using oven mitts carefully remove lid from baker, lifting away from you.
14. Continue baking chicken, uncovered, 15-30 minutes or until themometer registers 180 degrees (80 C.) in meaty part of thigh and juices run clear.
15. Let stand 10 minutes before carving.

chicken, lemon, onion, olive oil, lemon pepper

Taken from online-cookbook.com/goto/cook/rpage/0010B0 (may not work)