Roasted Lemon Chicken

Makes 6-8 servings

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Ingredients:

3 chickens (large roasting chickens tend to have more flavor)
2 lemons
1 teaspoon dried sage
2 tablespoons olive oil
2 teaspoons paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Remove and discard giblets and lumps of fat from chicken. Rinse the bird inside and out; pat dry. Set breast side up in a roasting pan. Squeeze juice from half of 1 lemon, reserving remaining half. Thinly slice other lemon.

Start at the neck, gently ease your fingers under chicken skin to loosen it over breast. Push 4 to 6 lemon slices under chicken skin. Place remaining lemon slices, reserved lemon half and sprinkle sage in body cavity.

In a small bowl, mix lemon juice, olive oil, paprika, cumin, salt and pepper. Rub this mixture evenly over chickens.

Roast in a 425 degree oven. Roast approximately 1 1/4 to 1 1/2 hours, or when a thermometer reaches 170 degrees when inserted to thickest part of breast to the bone and 180 degrees when inserted through thickest part of thigh at joint. Let sit for about 15 minutes, carve and serve.

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