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Roast Lemon Chicken




Source of Recipe


Shared by Wendy Landes


Recipe Introduction


A lemon inserted into the chicken's cavity during roasting keeps the meat
moist and juicy. Seasoning the skin with zest imparts flavor and the salt
makes it crispy. During roasting, the chicken is surrounded with lemon
pieces which caramelize into a relish-like condiment. Tip: Toss baby carrots
and onions into the roasting
pan when you add the lemons for a quick and simple side dish

3 lemons
1/4 cup unsalted butter
1 whole chicken, about 4 pounds
1 teaspoon salt
1/2 teaspoon black peppercorns, crushed
6 large garlic cloves, crushed

Heat oven to 500°F. Zest and juice 1 lemon. Heat the lemon juice and the
butter together in a small saucepan and set aside.

Sprinkle the chicken cavity with 1/2 teaspoon salt and 1/4 teaspoon of the
crushed peppercorns. Gently slide two fingers under the skin of the breast
and rub half of the zest and 1/8 teaspoon pepper onto the breast meat.

Cut 1 lemon into quarters and place it and the garlic in the cavity. Tie the
legs together with butcher's twine and season the outside of the bird with
the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Place on a rack in
a small roasting pan, and roast for 10 minutes. Reduce heat to 375°F.

Quarter the remaining lemon and place it in the bottom of the pan. (Add
carrots etc if desired.) Continue to roast, basting with a brush every 15
minutes with the prepared lemon butter, until the meat between the thigh and
body (avoid touching the bone) reaches 167°F ,­ about 1 hour, 15 minutes.
Let the chicken rest at least 15 minutes to allow the juice to settle before
carving.