Roasted Lemon chicken

This is a great money saving recipe. Whole chickens are the least expensive way to purchase your chicken.

Ingredients:
3-4 pound whole chicken
2 lemons
6 cloves garlic
1 teaspoon salt
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 cups chicken broth

Preparation:
Preheat oven to 400 degrees F. Remove the giblets and any fat from the chicken cavity. Roll the lemons on the counter with your hand to soften them, then prick thoroughly with a fork, going all the way through the rind to the flesh.

In a small bowl, mash the garlic with the salt until a paste forms. Rub half this paste inside the chicken and then stuff the lemons into the cavity.

Add thyme and pepper to remaining paste and rub on the outside of the chicken. Place in a shallow roasting pan, on a rack (you can use sliced onions for a rack for even more flavor), and pour the chicken broth around the chicken.

Roast for 60-65 minutes, until a meat thermometer inserted into the thickest part of the thigh registers 180 degrees F, juices run clear when pricked with a fork, and the drumstick moves easily in its socket. Cover the chicken and let rest for 10 minutes before carving. Serve with the pan juices (don't eat the lemons!). Serves 4