utterly sublime, juicy and tender Zuni-style pre-salted route but last weekend we were craving lemon chicken... We were cooking for a crowd and there was a slight disagreement between us and a fellow cook on the best way to get a really lemony chicken. We felt that stuffing its hollow middle with lots of fresh lemon wedges would be the most direct approach; our fellow cook preferred draping the outside with thin slices but did admit that they'd never tried it before. We felt this would interfere with proper browning. Since we were roasting two chickens we decided to try both methods. The verdict? Both turned out splendidly lemony and fragrant with our current favorite fruit. The lemons on top of the outside-lemon variety did get a little browned and bitter but we still liked picking them off and eating them separately. What about you - when you make a lemon chicken, what's your method?