Lemon Roasted Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr 30 mins
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resting time
15 mins
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Total Time
1 hr 50 mins
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Servings
6 people
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Calories
852 kcal
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Course
Main Course
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Cuisine
Italian
Lemon Roasted Chicken
Description
Lemon Roasted Chicken is prepared by inserting a pierced whole lemon inside the cavity of a whole chicken and roasting it at a moderate temperature. This technique gently steams the meat from within, imparting a fresh citrus aroma without overpowering the natural chicken flavor. The olive oil brush on the skin helps develop a golden, slightly crisped exterior during roasting.
The recipe emphasizes cooking until the meat reaches 165-170°F or when juices run clear, resulting in moist, fully cooked chicken without any pinkness. The long rest after roasting, covered loosely with foil, allows the juices to redistribute, ensuring each slice remains juicy.
This roast makes a straightforward main dish suited for a roast dinner or paired with vegetables and potatoes. Its methodical approach highlights the chicken’s natural flavor with a mild lemon enhancement, suitable for those seeking a simple roast with a citrus twist.
Notes advise selecting a high-quality bird and not rinsing it prior to roasting but instead patting it dry. Rolling and piercing the lemon before roasting helps release its juice and aroma during cooking. Allowing 15-20 minutes resting time before carving is important for texture and juiciness.
Ingredients
- 5 lb. chicken giblets and neck removed, for roasting
- 1 large lemon pierced all over with a knife or fork
- 2 Tablespoons olive oil
Instructions
- Pre-heat oven to 350 degrees F.
- Remove giblets, liver and neck from chicken and pat dry with paper towel
- Place chicken in a baking pan fitted with a rack.
- Pierce a medium lemon all over with a fork or sharp knife. Place whole lemon inside of chicken and truss up legs. Give the bird a brush with the olive oil.
- Roast chicken, undisturbed for 1-1 1/2 hours or until juices run clear when thickest part of meat is pierced or internal temperature reads 165-170 degrees F. (do not over cook) Meat will be just done, with no trace of pink and very moist.
- Remove bird from oven and remove lemon from chicken. Place bird on a carving board, covered loosely with foil and allow to rest 15-20 minutes.
Notes
- Choose the best quality chicken available to enhance flavor.
- Pat the chicken dry with paper towels instead of rinsing to prevent excess moisture.
- Roll and pierce the lemon well before placing it inside the bird to release juice during roasting.
- Let the roasted chicken rest for 15-20 minutes before carving to keep meat moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 852 kcal
% Daily Value*
| Serving | 1person | |
| Calories | 852kcal | 43% |
| Carbohydrates | 2g | 1% |
| Protein | 65g | 130% |
| Fat | 63g | 97% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 28g | 140% |
| Cholesterol | 325mg | 108% |
| Sodium | 261mg | 11% |
| Potassium | 766mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3190IU | 64% |
| Vitamin C | 19mg | 21% |
| Calcium | 43mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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