Whole Roast Chicken

1. Preheat oven to 425 degrees.

2. Clean chicken by removing giblets. Wash in the sink (both inside and outside of chicken). Pat dry with a paper towel. Place chicken breast side up in the roasting pan (or the pan that comes with your oven) or large oven-safe frying pan. Pour the oil over the chicken and rub it in. Liberally shake salt-free seasoning and pepper over the chicken, both inside and outside. Place the lemon pieces inside the chicken.

3. Bake in oven for 15 minutes and then reduce the temperature down to 375 degrees. Bake for 50-60 more minutes. Cover with aluminum foil if the skin starts to burn or turn brown too quickly. The chicken is cooked when you slice into it and the juices run clear or when a meat thermometer reads 160-165 degrees.

4. Remove from oven and cover with aluminum foil. Let rest for 10-15 minutes and then cut up the chicken.

Nutrition Facts:

Sodium: 600

Carbs: 7 g

Protein: 29 g

Note: When you turn down the oven to 375 degrees, you can add some potatoes, carrots, onions, mushrooms, beans, and peas to the roasting pan. The potatoes and carrots should be easily pricked with a fork.