So I posted on another forum about this but got some fairly complicated answers, I'm hoping maybe I can get something a bit easier this go.
I'm on a restricted diet right now, so if I'm cooking it has to be extremely basic. I love lemon and shower lemon pepper seasoning over everything. I especially love it over chicken, but while I'm able to just pierce my chicken breasts and marinate then, that doesn't work for a whole chicken.
Right now I'm defrosting a 6lb organic chicken that is ready to get marinated. I cannot use things such as sugar and onions, but my regular layout is that I marinate my chicken in some amount of lemon juice and roast it with chopped zucchini, carrots and celery at the bottom of the roasting pan.
The issue is that even when I try to get a fancy "vinegarette" together and rub it under the skin (I did this my last chicken) it doesn't give me any of that lemon zing. I always toss a quartered lemon in the cavity, too.
I have real lemons, organic lemon juice and I also have had some success with the concentrated crystallized lemon packets, but it takes a LOT to do a chicken, and I still struggle quite a bit trying to figure out how much to do.
Please help! I plan on roasting it tomorrow, and I'd greatly appreciate the advice.
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