Roast Lemon Chicken
This one is a funny one for me, not the recipe, but how my family feel about me roasting a chicken. I think I'm a pretty good cook, but my nemisis in the kitchen has always been roast chicken. Every time I roast a chicken, it is perfectly edible, nice even, yet my family are completely unimpressed, until now.
My daughter said I have now redeemed myself, I can now roast a chicken.
This chicken is delicious, the simple flavour combination of lemon, thyme and rosemary is amazing. Spatchcocking the chicken means it can cook far quicker than leaving the chicken whole. It also means all of the skin will be crispy, and tasty and did I say delicious.
The chicken is delicious even without the sauce, but if you love an intense lemon sauce, use it as per recipe, it's easy to do and already there.
The recipe uses a whole chicken, however you could use chicken marylands instead.
So if you are looking for something new and easy to try, this roast chicken is something you should try.
My daughter said I have now redeemed myself, I can now roast a chicken.
This chicken is delicious, the simple flavour combination of lemon, thyme and rosemary is amazing. Spatchcocking the chicken means it can cook far quicker than leaving the chicken whole. It also means all of the skin will be crispy, and tasty and did I say delicious.
The chicken is delicious even without the sauce, but if you love an intense lemon sauce, use it as per recipe, it's easy to do and already there.
The recipe uses a whole chicken, however you could use chicken marylands instead.
So if you are looking for something new and easy to try, this roast chicken is something you should try.
Recipe
Recipe adapted from www.foodnetwork.com/
4 teaspoons lemon zest, from 3 large lemons
3 lemons, sliced 8mm thick, use the zested lemons
2 teaspoons chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
2 1/2 teaspoons salt
4 tablespoons olive oil, divided
3 lemons, sliced 8mm thick, use the zested lemons
1 x 1.6kg chicken, back bone removed
4 teaspoons lemon zest, from 3 large lemons
3 lemons, sliced 8mm thick, use the zested lemons
2 teaspoons chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
2 1/2 teaspoons salt
4 tablespoons olive oil, divided
3 lemons, sliced 8mm thick, use the zested lemons
1 x 1.6kg chicken, back bone removed
Preheat the oven to 230C/210C fan forced.
Butterfly the chicken: Turn the chicken over so the breasts are down and you're looking at the back. See the backbone in the middle, cut along both sides of that backbone to remove it. Flip it over so that the breasts are now facing up. Use the palm of your hand and press firmly down on the breast meat, right over the breastbone. You should hear a little bit of crunching. The goal here is to flatten this area so that the breasts and the thighs are basically at the same level.
In a small bowl combine the lemon zest, thyme, rosemary and salt.
Drizzle 2 tablespoons olive oil on a rimmed baking sheet. Lay the lemon slices in the olive oil down the middle of the tray as a "rack" for the chicken. Sprinkle one-third of the salt rub on the underside of the chicken. Turn the chicken over and rub the remaining salt mixture over and the skin of the whole chicken. Lay the chicken, skin side up, on the bed of lemons and drizzle with the remaining 2 tablespoons of olive oil.
Roast, until golden brown and cooked through, 40 to 45 minutes. Transfer the chicken to a cutting board and allow to rest for 10 minutes before carving.
(Optional) while the chicken is resting, using a fork, mash the lemon pulp into the juices on the baking sheet, discarding the rind. Mix the pulp into the drippings and use this mixture to spoon over the chicken just before serving.
Butterfly the chicken: Turn the chicken over so the breasts are down and you're looking at the back. See the backbone in the middle, cut along both sides of that backbone to remove it. Flip it over so that the breasts are now facing up. Use the palm of your hand and press firmly down on the breast meat, right over the breastbone. You should hear a little bit of crunching. The goal here is to flatten this area so that the breasts and the thighs are basically at the same level.
In a small bowl combine the lemon zest, thyme, rosemary and salt.
Drizzle 2 tablespoons olive oil on a rimmed baking sheet. Lay the lemon slices in the olive oil down the middle of the tray as a "rack" for the chicken. Sprinkle one-third of the salt rub on the underside of the chicken. Turn the chicken over and rub the remaining salt mixture over and the skin of the whole chicken. Lay the chicken, skin side up, on the bed of lemons and drizzle with the remaining 2 tablespoons of olive oil.
Roast, until golden brown and cooked through, 40 to 45 minutes. Transfer the chicken to a cutting board and allow to rest for 10 minutes before carving.
(Optional) while the chicken is resting, using a fork, mash the lemon pulp into the juices on the baking sheet, discarding the rind. Mix the pulp into the drippings and use this mixture to spoon over the chicken just before serving.
Enjoy!