When I think about classic Greek cooking, I think LEMONS!!! They can make a dish pop like nothing else. The best part of this recipe is that the lemons not only flavor the chicken, but actually caramelize in the roasting process, creating a much milder, genteel citrus flavor.
Over the weekend, we were out for dinner and my son was eating a lemon slice at the table. People around us were amazed that he was eating a raw lemon. To us, it’s totally normal and I think it’s a testament to how much I cook with lemons! Opa!! 
That being said, if you love citrus, but raw lemons are too harsh for your palate, you will love the milder, almost sweet flavor of these roasted lemons. If you allow them to properly roast long enough, they nearly melt away in your mouth.
As the recipe indicates, you can use shallots or red onions. I prefer shallots for this recipe, but whatever you have on hand will work. However, if you don’t have fresh lemons, wait on this recipe until you get some. It really isn’t the same if you use lemon juice because the lemons develop such an intense flavor from roasting that it would be a shame to miss out on it.
I always line my baking dish (in my house we call it the spanokopita/baklava pan) with foil. It really helps reduce clean-up time and capture all of the roasting juices.
Ingredients
- 4 half chickens
- 2 lemons
- 3 shallots or 1 large red onion
- 1 sprig of rosemary
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp olive oil
Instructions
Line a baking pan with foil and place the chicken, skin side up, on the pan.
Slice lemons and shallots and place on and around the chicken.
Drizzle with olive oil and sprinkle with rosemary, salt, and pepper.
Roast at 425 for 1 to 1 1/2 hours, until the skin is golden and crispy and the chicken is cooked through.
Serve with rice pilaf or use in soup. Either way, make sure to use the pan juices and the roasted lemons. The lemons will have a completely different, milder citrus flavor.
Tags: Lemons
Mother of Four
Merely a smiling visitor here to share the love (:, btw great design and style.
I think I hear d that once or twice before about using real lemons