Chicken with Lemon

Lemons are a standby of Greek cooking, and they do wonders to chicken dishes, tenderizing as well as adding a brilliant sharpness, combined with fruity olive oil, herbs and seasoning. The simplest version is to roast your bird, whole, rubbed with olive oil and basted with lemon juice now and then, the squeezed lemon skins stuffed, with suitable herbs (oregano, basil, rosemary, thyme) into the cavity, to perfume the meat. Start cooking the bird breast downwards; when it takes colour turn on