Roast Chicken with Lemons

I made this last night. It was simple (a requirement ;)), looked good, and tasted good. Thought I would share.
Roast Chicken with Lemons
(Marcella Hazan recipe)

1 whole chicken
2 small lemons
salt and pepper
string/round toothpicks

1. Preheat oven to 350 degrees.

2. Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels.

3. Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity.

4. Wash the lemons in cold water and dry them with a towel. Soften each lemon byplacing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement.

5. Place both lemons in the birds cavity. Close up the opening with toothpicks or with trussing needle and string. Close it well, but dont make an absolutely airtight job of it because the chicken may burst. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin.

6. Put the chicken into a roasting pan, breast facing down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the preheated oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected.

7. Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. There is no need to turn the chicken again.

8. Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt.

Comments

  • starinastarina Registered Users Posts: 665 Curl Neophyte
    I so want to try this recipe. I saw something very similar on "The Barefoot Contessa" a couple of years ago and it sounded so easy and delicious. I don't think I've ever cooked a whole chicken in my life, not sure why.
    I have 3A hair. I've discovered Jessicurl shampoo and Too Shea conditioner and I'm thrilled! Long-time LA Looks sport gel user.
  • [Deleted User][Deleted User] Posts: 0 Curl Neophyte
    I usually cook chicken breasts because they're easier and you don't have to mess with any cleaning, other than to rinse them off. That's the worst part to me, cleaning the chicken. Ack!

    I'm a very simple cook and if this recipe had been difficult or complicated, I would never have even tried it. The final result looks great! :)
  • starinastarina Registered Users Posts: 665 Curl Neophyte
    That's pretty much me too. If I cook chicken, it's usually skinless, boneless breasts. Once in a while (about twice a year) I will make fried chicken just cause it tastes so good, but that's the extent of my chicken cooking adventures!
    I have 3A hair. I've discovered Jessicurl shampoo and Too Shea conditioner and I'm thrilled! Long-time LA Looks sport gel user.
  • The New BlackThe New Black Registered Users Posts: 16,754 Curl Connoisseur
    Gosh this sounds good.
    montage-3.gif No MAS.

    I am the new Black.

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  • DEL2CDEL2C Registered Users Posts: 6,418 Curl Neophyte
    I forgot to post that I made this and it was DELISH!!! It's not the way I normally make roast chicken and I was dying to try something new. TY Maudie for sharing!! :)
    Discovered CG 2007

    2C Fia BSL/Thick/Med-Coarse/Low(crown)-Normal Porosity Protein and Oil Sensitive

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  • [Deleted User][Deleted User] Posts: 0 Curl Neophyte
    I'm sorry; I'm just seeing this. You're very welcome! :)

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