Sunday, January 27, 2008

Perfect Roasted Chicken

This is by far our favorite Roasted Chicken. It's simple, elegant, and bursting full of flavor. I can tell you that I've tried many recipes, but this one I go back to EVERY time. The chicken will baste from the inside out!! It's from Marcella Hazan's Essentials of Classic Italian Cooking. Only 4 ingredients. I think you will love it too!!

(I'm new with the food photography...feel free to leave comments and critique or give advice!!)

Lemon Roasted Chicken

1 3-4 lb Whole Roasting Chicken
2 small lemons
Salt & Pepper

Preheat oven to 350. Wash chicken thoroughly, sit at a tilt for 10 minutes and let excess water drain. Pat dry with paper towels. Remove the hanging fat. (sounds gross, doesn't it).

Sprinkle a generous amount of salt & pepper on the inside and outside of the chicken. Wash the lemons and dry with a paper towel. Soften lemons by rolling them back and forth on the counter with the palm of your hand. Puncture each lemon with a round sturdy toothpick at least 20 times.

Place both lemons in the cavity. Close cavity well and secure it with toothpicks. (close it well) Tie the legs together with kitchen string. (I used twine didn't hurt)

Place the chicken in a roasting pan, breast side down. Do not add any fat, this is a self basting process and the chicken will not stick to the pan. Cook for 30 minutes, turn, trying not to puncture the skin. If kept intact, the chicken will swell. (don't worry, if it doesn't, the flavor won't be afftected.

Cook another 30-35 minutes. Turn the heat up to 400, and cook an additional 20 minutes.

Let the chicken rest approx 15 minutes. The juices are absolutely delicious!! You can spoon it over the chicken slices.

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