Ingredients: |
Ingredients: 1 whole chicken (approx. 4 lbs.)
1/2 cup fresh lemon juice, plus 3 whole lemons, including 1 sliced, for garnish
1 Tablespoon kosher or coarse sea salt
1/2 teaspoon freshly ground pepper
Fresh herbs, for garnish (rosemary, sage, thyme, flat-leaf parsley
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Directions: |
Directions:Position an oven rack in the upper-third of the oven, and preheat oven to 400º. Remove the giblets from the chicken, and wash it inside and out with cold water, then let the chicken drain, cavity down, in a colander for 2 minutes.
Pat the chicken dry with paper towels. Place it breast-side down in a medium roasting pan fitted with a rack, and pour the lemon juice all over the chicken, both inside and out. Season the chicken all over with salt and pepper inside and out.
With a fork, prick 2 whole lemons three times each in three different places, and place them deep inside the chicken cavity. Cavity size may vary, so if one lemon is partially sticking out, that's fine.
Put the chicken in the oven, lower the temperature to 350º, and roast the chicken, uncovered, for 15 minutes.
Remove the roasting pan from the oven. Using tongs or two wooden spoons, turn the chicken breast-side up. Insert a meat thermometer into the thigh, and return the chicken to the oven. Roast for about 1 hour to 1 hour and 15 minutes or until the meat thermometer reads 180ºF and the juices run clear when the thigh is pricked with a fork. Continue roasting if necessary. Keep in mind that cooking times vary in different ovens; roasting a chicken at 350º takes approximately 18-20 minutes per pound, plus an additional 15 minutes.
Let the chicken rest for 10 minutes before carving. Then pour the juices from the roasting pan on top of the sliced chicken. Garnish with lemon slices and fresh herbs. |
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