About
As far as roasted chickens go, Roasted Lemon Chicken is perhaps the simplest way to make it yourself at home! No fancy ingredients or complicated steps; just season the chicken, stuff it with lemons, and roast it. Once it's ready, you have a beautifully golden, savory bird perfumed with sunny lemon throughout! Roasted Lemon Chicken is a summer meal that amateur and seasoned chefs alike will love to make and eat!
Ingredients
- 1 (4-pound) whole chicken, cavity cleaned
- salt, to taste
- black pepper, to taste
- 2 small lemons
Directions
Step 1 -Position an oven rack in the upper third position of the oven.
Step 2 -Preheat the oven to 350 degrees F.
Step 3 -Under cold water, wash the chicken, inside and outside, and remove any excess fat.
Step 4 -Allow the chicken to rest for 10 minutes on a plate, slightly tilted to allow the water to drain.
Step 5 -Pat the chicken thoroughly dry with a paper towel.
Step 6 -Generously season the chicken with the salt and the pepper, rubbing the seasoning all over the outside and inside of the chicken.
Step 7 -Gently roll the lemons on the counter to help bring the juice to the surface.
Step 8 -Using a toothpick, place about 20 punctures into each of the lemons.
Step 9 -Place both of the pierced lemons inside the cavity of the chicken.
Step 10 -Using toothpicks, close the chicken cavity.
Step 11 -Using kitchen string, tie the chicken legs together at the knuckle, leaving the legs in their natural position without pulling them tight.
Step 12 -Place the chicken into a roasting pan, breasts facing down.
Step 13 -Roast the chicken for 30 minutes.
Step 14 -Carefully turn the chicken over to be breast-side up, being caareful not to puncture the skin.
Step 15 -Roast the chicken until it starts to become golden, about 30-35 minutes.
Step 16 -Increase the oven temperature to 400 degrees F.
Step 17 -Roast the chicken until it reaches an internal temperature of 165 degrees F in the thickest part, about 20 minutes.
Step 18 -Allow the chicken to rest for 10 minutes.
Step 19 -Transfer the chicken to a platter and serve with the pan juices.
