Marcelle Hazan's Roast Chicken with Lemons
A classic roast chicken with lemons made with just a few ingredients, cooked until the skin is crisp and the meat stays juicy. Simple, aromatic, and full of bright, lemony flavor.
Ingredients
- 3-4 lb whole chicken
- 2 lemons
- salt
- pepper
Instructions
- Preheat the oven to 350°.
- Was the chicken completely in cold water, both inside and outside. Remove any loose fat hanging loose.
- Let the chicken sit and drain for 10 minutes.
- Pat dry with paper towels.
- Add a generous amount of salt and pepper to the chicken, both inside and out, rubbing it in with your hands.
- Wash and dry lemons. Soften each by rolling them on the counter under the palm of your hand. Poke holes using a fork or toothpick, at least 20 times on each lemon.
- Add both lemons to the cavity of the chicken. Close up the chicken using toothpicks or needle and string. Close it well, but not airtight to avoid bursting.
- Put the chicken into a roasting pan, breast side down. Do not add oil or butter, as the chicken will be self-basting when faced this direction.
- After 30 minutes, turn the chicken to face up and place back in the oven for another 30-35 minutes.
- Turn the oven up to 400° and cook for an additional 20 minutes.
- Let the chicken rest for several minutes. After carving, spoon the juices over the slices and serve.
Don't be shy with the salt. This will help its overall flavor.
Notes
These leftovers taste delicious, even cold!