- Yield: 4 servings
- Prep Time: 30 minutes
- Cook Time: 50 minutes
Roasted Lemon Chicken
A very simple dish, yet the flavors of a roasted chicken make a weeknight dinner feel like it's Sunday. If you have the time, salt the chicken 24 hours ahead for extra moist meat, but it is just as good when prepared right from the grocery store.
- Roasting Chicken - about 5 lbs
- Fingerling Potatoes - 1 lbs
- Lemon - 3 whole, organic, zested and cut in half
- Rosemary - 4 sprigs
- Thyme - 4 sprigs
- Garlic - 2 gloves, minced
- Olive Oil - 2 - 3 Tbsp
- Salt, Pepper - to taste
- Start by butterflying the chicken. This will make sure that both breasts and dark meat will cook evenly in the same time so you don't have to chose between dried out breast or underdone thighs.
To achieve that, place your chicken with the breast side down onto a cutting board. Take your kitchen shears and take out the backbone by simply cutting along on both sides of it. You can use all the stuff you cut out/off the bird later to make a delicious chicken stock.
- Once you have butterflied and cleaned the chicken, give it a good rinse under cold water, patt it completely dry, and set it with the breast-side down onto a cutting board.
- Preheat your oven to 425° to 450° Fahrenheit.
- Create a spice rub by mixing garlic, salt, pepper, herbs, and lemon zest with 1 Tbsp of olive oil. Rub this mixture all over the meat. Then put the bird with the spiced side down onto a roasting pan.
- Season potatoes with salt and pepper, coat in 1-2 Tbsp olive oil, and distribute them around the bird on the roasting pan.
- Arrange the lemon quarters around the bird. Season the chicken with salt, pepper, arrange some herbs or lemon slices between thighs and breasts and rub about 1 Tbsp olive oil on.
- Put into the oven and roast for about 50 minutes, until the internal temperatur at the thickest part registers at least 165°.
- Set the chicken onto a serving platter, arrange the potatoes around it, and let it rest, covered with aluminum foil for 15 minutes.
- Optional: Use the pan drippings without the fat, the juice from the cooked lemons and some butter to stir together a quick pan sauce. Otherwise, just squeeze the lemons over the chicken right before serving.