This is an amazing chicken recipe that can’t be beat for it’s simplicity. I found it on the Glamour magazine site. It’s supposed to be so good that when you make it, he’ll propose!
I love making roast chicken, and make one about once a week. It’s easy, and we use either the oven or the BBQ to make. The most important thing I do is stuff the inside with either lemon (as in this recipe), lime or an onion. The other key is to use a meat thermometer – there’s nothing worse than dry chicken! Every time we make it it’s better than the last.
This recipe has some sentimental value as well. Jay actually made it for dinner the night HE proposed. Great catch, isn’t he!
Remind me to take a picture of this the next time I make it! It’s a gorgeous bird, I’ll tell you that.
- 1 whole chicken (approx. 3 lb.)
- 2 medium lemons
- Fresh lemon juice (1/2 cup)
- Kosher or sea salt
- Ground black pepper
Place rack in upper third of oven and preheat to 400 degrees. Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until it reaches room temp (about 15 minutes). Pat dry with paper towels. Pour lemon juice all over the chicken (inside and outside). Season with salt and pepper. Prick the whole lemons three times with a fork and place deep inside the cavity. (Tip: If lemons are hard, roll on countertop with your palm to get juices flowing.) Place the bird breast-side down on a rack in a roasting pan, lower heat to 350 degrees and bake uncovered for 15 minutes. Remove from oven and turn it breast-side up (use wooden spoons!); return it to oven for 35 minutes more. Test for doneness—a meat thermometer inserted in the thigh should read 180 degrees, or juices should run clear when chicken is pricked with a fork. Continue baking if necessary. Let chicken cool for a few minutes before carving. Serve with juices.