Later On

A blog written for those whose interests more or less match mine.

Roast chicken with lemons

with 2 comments

A friend mailed me this recipe (from the Nov-Dec issue of AARP), and I made it last night. I have to say that it was the tenderest and juiciest roast chicken I’ve had for a long time.

Roast Chicken with Lemons
Serves 4

3- to 4-pound chicken
salt [I highly recommend kosher salt for this recipe – LG]
freshly ground black pepper
2 small lemons

1. Preheat oven to 350º F.

2. Wash the chicken in cold water, inside and out. Remove any fat hanging loose. Let the water drain out and pat the bird dry with a towel.

3. Rub a generous amount of salt and pepper on the chicken, inside and out.

4. Wash and dry the lemons. Soften each by rolling back and forth on a counter while pressing on it with the palm of your hand. Puncture each lemon in at least 20 places, using a round toothpick, a trussing needle, or a fork. [I used a fork. It’s also good to heat the lemon slightly: 10 seconds in the microwave, for example. – LG]

5. Place both lemons in the chicken’s cavity. Close the opening with toothpicks or a trussing needle and string. Don’t make it absolutely air-tight—the bird may burst. Tie the legs in the natural position with string. [I made it as tight as possible and it still didn’t burst. – LG]

6. Put the chicken in a roasting pan, breast side down. Place it in the upper third of the oven. After 30 minutes, turn the breast side up. [I have settled on 45 minutes. The back needs just a little more cooking. – LG] Try not to puncture the skin, but don’t worry if you do. The chicken will be just as good.

7. Cook for another 30-35 minutes, the increase the heat to 400º F, cook for 20 minutes more. Plan on 20 to 25 minutes of total cooking time per pound. There is no need to turn the chicken again.

8. Bring the bird to the table whole. Leave the lemons in it until the chicken is carved and opened. The juices that run out are perfectly delicious. [I let the chicken sit out of the oven on the carving plate for 15 minutes before I started carving. That probably contributed to the juiciness of the meat. – LG]

Excellent chicken.

Written by LeisureGuy

21 November 2008 at 7:47 am

Posted in Daily life, Food, Recipes

2 Responses

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  1. I copied this recipe down from the magazine and then lost it. Thank you for posting it on the web! It was a lifesaver! The chicken was excellent – moist and juicy – even the breast piece. Thanks again!


    25 April 2009 at 9:28 pm

  2. You’re welcome. And I agree: this is a great way to roast a chicken.


    26 April 2009 at 8:04 am

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