LEMON ROASTED CHICKEN WITH CARROTS AND POTATOES
Adapted by Kristen Swensson at Serious Eats, from a recipe in _Essentials of Classic Italian Cooking_ by Marcella Hazan. If you use a bigger bird, you will get more servings (and lots of leftovers).
Provided by DrGaellon
Categories Whole Chicken
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Remove giblets from cavity of chicken. Wash chicken thoroughly in cold water, both inside and out. Remove any loose bits of fat. Pat dry thoroughly with paper towels. Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity.
- Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement.
- Place both lemons in the bird's cavity. Close up the opening with toothpicks or with trussing needle and string; do not seal it completely airtight, or the bird may explode. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin.
- Put the chicken into a roasting pan, breast facing down. Arrange the carrots and potatoes around it. Place the pan in the upper third of the preheated oven. After 30 minutes, stir the carrots and potatoes and turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected.
- Cook for 30 to 35 minutes more, then turn the oven up to 400°F Stir the potatoes and carrots again, ensuring they are covered with the chicken juice, and cook for 20 minutes more. (Total cooking time should be 20 to 25 minutes per pound.).
- Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; if you squeeze them, they may squirt.
Nutrition Facts : Calories 901.5, Fat 53.6, SaturatedFat 15.2, Cholesterol 243.8, Sodium 317.4, Carbohydrate 43.8, Fiber 8.6, Sugar 6.9, Protein 62.2
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Faham Rauf
[email protected]I'm always looking for new chicken recipes. I'll definitely be trying this one.
Nadeem Saab
[email protected]This recipe looks delicious. I'm going to make it this weekend.
Syco_king Khan
[email protected]I can't wait to try this recipe.
Wolf Fox
[email protected]This recipe is a game-changer.
NARAYAN GAMEING
[email protected]I'll definitely be making this again.
Gyani Gurung
[email protected]This is one of my favorite recipes. It's always a hit when I make it.
Bradley Joshua
[email protected]5 stars!
Sarel Nzama
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make roasted chicken dish.
silab silab
[email protected]The roasted potatoes and carrots were a great addition to the chicken. They were crispy on the outside and tender on the inside.
mayibongwe michael
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to prepare, and it's always a crowd-pleaser.
PrescriptionMeds
[email protected]I love how simple this recipe is. I can usually find all of the ingredients at my local grocery store.
Bethelihem Medhin
[email protected]This was my first time roasting a whole chicken, and it turned out perfectly! The instructions were easy to follow, and the chicken was cooked evenly throughout.
Mujahid Jarwar
[email protected]I've made this dish several times now, and it's always a hit with my family and friends. The lemon and herbs give the chicken such a bright and delicious flavor.
Nasha Babe
[email protected]This recipe is a keeper! The chicken was incredibly juicy and flavorful, and the vegetables were roasted to perfection. I especially loved the crispy potatoes.