This perhaps is Marcella's most famous recipe. It's very simple, and just involves a couple of lemons as well as some salt and pepper.
I have made it before, and wasn't so impressed. I tried to pay more attention this time, and made the effort to buy toothpicks and string so I could tie it together.
So I bought myself a free range chook. They do taste a lot better than the factory ones. I washed it, and chopped the fat off as directed.
So far so good. Next the wash, sit, salt and pepper and whack the lemons in the hole - stitched up with tooth picks.
Here it is half way through.
And finally done!
As promised the meat was very tender and juicy. With a faint lemon taste. One mistake I think I made was not spooning juices from the bottom of the baking tray over the meat when sliced. As with any roast I think it's best to serve this one with some veges. I had some mash but you could also roast some veges in another tray with the chook. Certainly an option if you feel like some roast chook.