Makes 4 servings

4 large lemons

1 (4- to 5-pound) chicken

1 teaspoon kosher salt

Freshly ground black pepper

2 small onions, peeled and quartered

• Preheat the oven to 425 degrees.

• Using a vegetable peeler, remove the zest from 1 lemon in long, thin strips.

• Loosen the skin over the chicken breasts and slip the zest in between the skin and the meat.

• Cut all the lemons in half lengthwise and then across into ¾-inch slices.

• Squeeze the juice from one of the slices over the skin of the chicken.

• Season with salt and pepper.

• Stuff half the lemon slices and half the onions into the chicken cavity.

• Place the rest in the center of a roasting pan. Place the chicken on top.

• Roast for 15 minutes, then lower the oven temperature to 375 degrees.

• Continue roasting until juices run clear when the chicken is pricked with a fork in the thickest part of the leg, about 1 hour and 15 minutes longer.

• Let stand for 10 minutes. Carve, divide among 4 plates and serve.

- The New York Times Passover Cookbook

Nutritional information per serving: 166 cal., 2 g fat (0 sat.), 67 mg chol., 11 g carb., 559 mg sodium, 1 g fiber, 27 g pro.