Baked Lemon Chicken

by Sarah H.
from Virtuous Daughters, July 2001~Volume 1, Number 4

​This chicken is extremely moist and easy.  Make double for the next day’s lunch.

• 2 whole chickens
• 2 lemons, punctured with fork (soften by squeezing and rolling out on cabinet before the puncturing)
• olive oil
• salt
• coarse ground pepper

Take chickens and wash thoroughly, towel dry.  Rub with olive oil, salt, and pepper.  Insert lemons into cavity of chickens.  Cover with foil and bake in a 350-degree oven for about an hour.  Serves 6-8.