A whole roasted chicken with two whole lemons placed in the cavity, roasted in stages without added fat or liquid, yielding tender meat and pan juices.
Roll each lemon firmly on the counter before piercing to soften the skin and release oils. Pierce each lemon at least 20 times with a fork or skewer to allow the lemon to flavor the chicken from within.
After inserting the lemons, close the cavity by crossing the legs or tying them loosely; do not truss tightly. The chicken is roasted without added fat or liquid; pan juices will accumulate naturally.
Recipe spotlight: Marcella Hazan’s Chicken with Two Lemons, When Less Is More
Ingredients
Scale
Measurement units
- 1 whole chicken
- 2 small lemons
- salt
- black pepper
Ingredients
Scale
Measurement units
- 1 whole chicken
- 2 small lemons
- salt
- black pepper
Instructions
Prepare the lemons
Roll each of the small lemons firmly on the counter, pressing with your palm to soften the skin.
Using a fork or skewer, pierce each lemon repeatedly—at least 20 times per lemon—to create openings for the lemon to flavor the chicken.
Equipment: fork or skewer
Prepare the chicken
Place whole chicken in a roasting pan, breast-side up.
Insert the 2 pierced lemons into the cavity of the chicken.
Close the cavity by crossing the legs loosely or tying them with kitchen twine; do not truss tightly.
Season the chicken generously with salt and black pepper.
Equipment: roasting pan, kitchen twine
First roasting stage
Turn the chicken breast-side down in the roasting pan.
Roast at 350°F for 30 minutes.
Equipment: roasting pan
Second roasting stage
Turn the chicken breast-side up.
Roast at 350°F for 30–35 minutes.
Equipment: roasting pan
Final roasting stage
Increase the oven temperature to 400°F.
Roast for 20 minutes more.
Equipment: oven, roasting pan
Finish and serve
Remove the chicken from the oven and let it rest for a few minutes.
Serve the chicken with the natural pan juices.
Equipment: oven, roasting pan
Before you cook
Cook notes
- • Roll each lemon firmly on the counter before piercing to soften the skin and release oils.
- • Pierce each lemon at least 20 times with a fork or skewer to allow the lemon to flavor the chicken from within.
- • After inserting the lemons, close the cavity by crossing the legs or tying them loosely; do not truss tightly.
- • The chicken is roasted without added fat or liquid; pan juices will accumulate naturally.
- • Modern food-safety guidance recommends verifying that the thickest part of the thigh reaches an internal temperature of 165°F (74°C) before serving.
- • Let the chicken rest for a few minutes after roasting before carving; serve with the natural pan juices.
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?