• 2servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, C
MineralsNatrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 (4-pound) chicken

  2. 1/2 cup freshly squeezed lemon juice

  3. 2 whole lemons, plus

  4. 1 sliced crosswise, for garnish

  5. 1 tablespoon coarse salt

  6. 1/2 teaspoon freshly ground pepper

  7. 4 sprigs rosemary,

  8. 4 sprigs sage, or 8 sprigs thyme

Instructions Jump to Ingredients ↑

  1. « » Preheat oven to 400 degrees with rack set in upper third.

  2. Remove giblets from chicken and rinse chicken inside and out with cold water. Set chicken, cavity-side down, in a colander to drain for 2 minutes. Pat chicken dry with paper towels and place breast-side down in a medium roasting pan fitted with a rack; pour lemon juice all over chicken, inside and out. Season chicken, inside and out, with salt and pepper.

  3. Pierce whole lemons three times with the tines of a fork; place pierced lemons inside cavity. Using kitchen twine, truss chicken to enclose. Transfer roasting pan to oven and reduce temperature to 350 degrees; roast for 15 minutes.

  4. Remove roasting pan from oven and, using tongs or two wooden spoons, turn chicken breast-side up. Return chicken to oven and cook until a thermometer inserted into the thigh reaches 180 degrees and juices run clear when thigh is pierced with a fork, 1 hour to 1 hour 15 minutes.

  5. Let chicken stand 15 minutes before carving. Transfer carved chicken to a serving platter and pour juices from roasting pan over chicken. Garnish with lemon slices and fresh herbs; serve.


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