Roast Chicken with Lemon
Total time: 1 hour 30 minutes
This is the easiest chicken recipe I have ever seen; and also one of the best. The skin puffs up, away from the chicken which is rather interesting. The chicken is moist, tender and lightly flavored with lemon. The gravy is excellent!
- 1 whole roasting chicken
- 2 small lemons, preferably thin-skinned and juicy
- for a thicker sauce:
- 1 cup (8oz, 2240ml) chicken stock
- 1 - 2 tbs cornstarch (maizena)
- Clean the chicken.
- Roll the lemons on the counter with your hand a few times, pressing lightly.
- With a toothpick prick the lemons all over, 20 - 25 times.
- Put the lemons inside the chicken.
- With kitchen string (or whatever) tie the legs together. Twist the wing tips around so they are tucked under the back, supporting the chicken. (If you don't do these last two it won't affect the recipe - only the appearance.)
- Do not salt, butter, oil or anything else.
- Put breast side down in a roasting pan and roast at 350F for 30 minutes.
- Turn the chicken over and roast for 30 minutes.
- Turn the oven to 400F and roast for 20 - 25 more minutes. Skin should be golden brown and puffy.
- Remove, let rest for 5 - 10 minutes, then carve and serve with pan juices.
- For a thicker sauce/gravy:
- Pour 1/2 cup chicken stock into the roasting pan.
- Scrape up any brown bits and pour it all into a small saucepan.
- Bring to a boil over medium-high heat.
- Dissolve 1 tbs cornstarch in 1/2 cup chicken stock.
- Slowly pour into saucepan, stirring until clear and thickened to your liking. Serve with chicken.