So, you’ve made the basic roast chicken made with salt and pepper, and you’re ready to create some more interesting variations. Check out this one. It’s super easy, but surprisingly delicious.
Easy!
Moderate
Serves:8people
Serving Size:1/8 of a chicken (variable)
LEMON PEPPER ROAST CHICKEN
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Simple roast chicken with a (lemon) twist.
Tools:knife and cutting board, 8x8-inch baking dish, kitchen twine (optional), aluminum foil
| Prep Time | |
| 10 minutes |
| Cook Time | Passive Time |
| 60-75 minutes | 5-10 minutes |
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Ingredients
- 1 3-4 pound chicken (organic or hormone and antibiotic free)
- 1 lemon
- 1 small onion
- salt (Kosher recommended)
- black pepper (coarsely ground recommended)
Servings: people
Units:
Instructions
- Place oven rack in the middle of the oven, or slightly below. Preheat oven to 450°F.
- Place chicken in an 8-inch x 8-inch baking dish, or similar size. There’s no need to rinse the chicken and possibly contaminate your nice clean sink. If needed, pat dry with paper towels to remove juices. Observe safe food handling tips.
- Squeeze the juice of one lemon all over the chicken and place the spent lemon halves inside the cavity.
- Cut one small onion into quarters. Place in cavity with the lemon halves.
- Truss if desired. (See How to Truss a Chicken in Techniques.)
- Season with salt and generous amounts of freshly ground pepper.
- Roast in oven (uncovered) 30 minutes.
- Turn heat down to 350°F and cook another 30 to 45 minutes. Use a meat thermometer (should read 165°F) to determine if it’s done, or cut into meaty part of thigh to see that the juices run clear (not pink).
- Sprinkle more pepper on the chicken in the last few minutes of cooking if desired, since high heat causes pepper to lose some of its flavor.
- Cover lightly with a tent of foil and let stand 5 to 10 minutes before cutting, for juicier chicken.
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