Ingredients
Equipment
Method
- Start by taking your chicken out of the refrigerator and letting it stand at room temperature for about an hour. This helps it cook evenly.
- Next, preheat your oven to 400°F (200°C). A hot oven is key to achieving that crispy skin.
- Once the oven is ready, remove the neck and giblets from the cavity of the chicken. Give it a quick rinse under cold water, then pat it dry thoroughly with paper towels. This step is crucial for ensuring the skin crisps up nicely.
- Place the chicken in a baking dish and drizzle a little olive oil into the cavity. Use your hands to coat the inside generously. Season it with kosher salt and freshly ground black pepper to taste.
- Pierce the lemons several times with a fork, allowing their juices to escape, and place them inside the cavity of the chicken. This infusion of flavor is what makes this dish special.
- Now, drizzle more olive oil over the outside of the chicken. Massage it in thoroughly, ensuring every part is coated with oil and seasoning. This will help the skin turn golden and crispy.
- Generously season the outside of the chicken with more kosher salt and freshly ground black pepper. Don’t be shy! This is where a lot of the flavor comes from.
- Tuck the tips of the wings underneath the chicken. This helps prevent them from burning as the chicken roasts.
- Using kitchen twine, tie the legs together securely. This helps the chicken maintain its shape and ensures even cooking.
- Roast the chicken in the preheated oven, estimating about 20 minutes per pound for cooking. After a third of the total time has passed, carefully flip the bird over and roast it breast side down to keep it moist.
- After another third of the cooking time, turn the chicken breast side up once again. Keep an eye on the internal temperature; it should reach 165°F (74°C) for perfect doneness. It’s best to test it 5 to 10 minutes before the calculated time.
- Once the desired temperature is reached, transfer the chicken to a cutting board and let it rest for about 10 minutes before carving. This allows the juices to redistribute, ensuring every slice is juicy and flavorful.
Notes
When storing, remember to keep your Roast Chicken with Lemon in an airtight container in the fridge for up to four days. For longer storage, freeze it for up to three months. Serve it with seasonal vegetables or a light salad for a well-rounded meal.