Since I love roast chicken (and since my supervisor suggested this recipe to me), I made a roast chicken this weekend. It’s actually one of the simplest recipes I’ve seen and it was absolutely delicious. Since it is so simple, the ingredients really matter. Make sure you buy a good roasting chicken. I used an organic, free range, kosher chicken and it was wonderful. The recipe originates with Marcella Hazan of Essentials of Classic Italian Cooking fame and, I have to say, the woman knows her chicken.

ingredients

1 roasting chicken, approx 3-4 lbs
2 small lemons
salt/pepper

special tools: butcher’s twine and toothpicks

 

chicken with lemon raw

Preheat the oven to 350 degrees F.

Rinse the chicken, making sure to pull out any of the bits that may be stuffed inside the chicken. Pat dry with paper towels (inside and out). Trim any extra bits of fat that are visible.

 

 

lemons

Wash the lemons and then roll them between the counter and your hands to soften them up.  Stab them each with a knife or fork about 20 time.

 

toothpicks

 Pat salt and pepper all over the outside and inside of the chicken and then stuff with the lemons. Using toothpicks, close the open cavities of the chicken (I was not particularly good at this). Then tie the legs together with the butcher’s twine.

 

 

roasted in pan

Set the chicken breast side down in the roasting pan and cook at 350 degrees F for about 30 minutes.  Carefully flip the chicken over so the breasts are up, trying not to tear the skin. Cook for another 30 to 35 minutes and then increase the temperature to 400 degrees F.  Continue to cook for about 20 minutes, or until the internal temp. reaches 400 degrees F.

Take out of the oven and let sit uncovered for a few minutes. The skin will be crisp and the meat will be juicy and flavorful. Super easy and delicious!

 

Roast Chicken with Lemon
 
Recipe By:
Ingredients
  • 1 roasting chicken, approx 3-4 lbs
  • 2 small lemons
  • salt/pepper
  • special tools: butcher's twine and toothpicks
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Rinse the chicken, making sure to pull out any of the bits that may be stuffed inside the chicken. Pat dry with paper towels (inside and out). Trim any extra bits of fat that are visible.
  3. Wash the lemons and then roll them between the counter and your hands to soften them up. Stab them each with a knife or fork about 20 time.
  4. Pat salt and pepper all over the outside and inside of the chicken and then stuff with the lemons. Using toothpicks, close the open cavities of the chicken (I was not particularly good at this). Then tie the legs together with the butcher's twine.
  5. Set the chicken breast side down in the roasting pan and cook at 350 degrees F for about 30 minutes. Carefully flip the chicken over so the breasts are up, trying not to tear the skin. Cook for another 30 to 35 minutes and then increase the temperature to 400 degrees F. Continue to cook for about 20 minutes, or until the internal temp. reaches 400 degrees F.
  6. Take out of the oven and let sit uncovered for a few minutes. The skin will be crisp and the meat will be juicy and flavorful. Super easy and delicious!