How to Make the EASIEST Roast Chicken Ever | Never Buy Cooked Chicken Again
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In this video I'm sharing my favorite recipe for homemade roasted chicken. The best part? This recipe only uses 2 ingredients: lemons and a chicken!
You can find the written recipe and wine pairing suggestions on the blog: https://danigmorris.com/articles/2020...
Whole Roasted Chicken With Lemons
Ingredients
-1 whole chicken, at least 3-4 pounds
-2 lemons
-Salt and pepper
Directions
-Preheat the oven to 350 F
Wash the chicken with cold water inside and out. Place it on a plate or tray that is slightly tilted (put a trivet or other object partially under it) for about 10 minutes so that the water drains out of it. Pat thoroughly with paper towels.
Sprinkle salt and pepper all over the chicken, rubbing it in with your fingers and into the cavity of the bird as well.
Wash the lemons in cold water and dry them with a paper towel. Place onto the counter and roll firmly with you hand to soften. Puncture each lemon with a fork at least 5-6 times.
Place both lemons into the bird’s cavity and close up the opening as best you can with sharp toothpicks. Run kitchen twine around the legs of the chicken and tie together.
Put the chicken breast-facing down into a roasting pan. Place it in the upper third of the preheated oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin.
Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 F. Continue cooking until the chicken reaches an internal temperature of 165 F, or until juices run clear when punctured. In total, calculate about 20-25 minutes cooking time for each pound (so a 5 pound chicken would cook about 40 minutes longer).
When finished, carve the chicken and remove the lemons from the cavity. Reserve the juices and serve with the chicken, or make into gravy by adding them to a saucepan along with some butter, flour and heavy cream.
Don’t forget to save the carcass to make homemade Chicken Stock!