Berkana's Profile

My method, which I think you'll all like very much, is as follows:

Cut the tips off the lemon, enough to expose the pulp. Then
use a mandoline, and make paper thin slices of lemon. Pepper them, and pan fry them in butter until they are kinda crispy. Salt the slices, and tuck a bunch of these fried peppered lemon slices under the skin of the chicken, along with your favorite poultry herbs, such as fresh thyme and sage. Pat the chicken skin dry. If you want extra crispy skin, put the chicken on a v-shaped roasting rack, and use a hair dryer to dry the skin; the drier the skin before roasting, the more crispy the skin will be. Brush on a very thin coat of oil. Roast, and enjoy.

I like to make lemon pepper chicken using rock cornish game hens by snipping out the back bone using poultry shears, removing the keel bone, and flattening the game hen, and blasting the game hens at 450Ëš for 15-20 minutes.