Sunday, March 7, 2010
CI: Roast Chicken with Lemons
And I have an embarassing confession.
I'm almost ashamed to even admit to it.
But I have never in my life roasted a chicken until today.
Another one of those weird cooking quirks that has developed over time in my life. I was just convinced that I simply could not make a roast chicken. I don't remember any post traumatic roast chicken issues so I don't know where it came from. So I was a little concerned about this recipe but went ahead with it anyway considering how simple it was to make and the limited ingredients: Chicken, salt, pepper and lemons. I figured it had to be somewhat foolproof even for someone like me.
I am so glad I tried this. It had to have been one of the best roast chickens I've had in a long time. Juicy and tasty, with the meat almost melting in my mouth. This would definitely be my go-to recipe for any roast chicken needs in the future.
ROAST CHICKEN WITH LEMONS
3-4 lb chicken
Freshly Ground Pepper
2 small lemons ( I could not find them so I used one larger lemon)
Preheat oven t0 350 degrees. Wash chicken throughly (inside/outside) and let dry, slightly tilted for water to drain. Rub down with salt & pepper, making sure to also salt/pepper the cavity. Wash lemons in cold water, dry and roll until softened. Prick with fork or toothpick approximately 20 times. Place lemon inside cavity, and loosely close cavity with toothpicks or kitchen twine.
Cook for approximately 30 minutes, flip chicken over, raise temperature to 400 (I forgot this) and cook an additional 30 minutes approximately (may require slightly longer cooking time for bigger bird).Serve immediately. Chicken is also delicious (I can agree with that!) served later at room temperature.