Serves: 4
Total Calories: 102
Trim excess fat from the chicken and wash it inside and out under cold water. Pat it dry with paper towels. Sprinkle salt and pepper all over the chicken and into its cavity.
Wash and dry the lemons. Soften them by rolling them on the counter as you press down with the palm of your hand. Pierce the lemons all over with a fork, toothpick, or trussing needle.
Put both lemons in the chicken's cavity. Place the chicken, breast side up, in a dark, lightweight, lidded pot. Cover and place in a pre-heated Sun Oven¨. Allow approx. 30 minutes per pound.
To serve, carve or cut the chicken into pieces. Spoon the cooking juices over each serving.
This Chicken with Two Lemons recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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