Roast chicken saved or ruined by one lemon? My oven says debate time

I read that adding a lemon inside the cavity keeps the meat moist, so I tried it last Saturday. My bird came out juicy but the skin was pale and flabby, totally not the crispy golden thing I wanted. My neighbor swears the lemon steams the inside and that's why the skin fails, but online blogs say it's the only way to go. Which side are you on, or is this just my old oven in Spokane telling lies? Anyone got a method that does both without a blowtorch?

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sean78215d ago

Spokane? My cousin lives up there and swears her oven runs 25 degrees cold, so I wouldn't trust it for any crispiness test. But yeah, the lemon trick always gave me soggy skin too, so I just roast the bird upside down for the first half and flip it.