Oh hello, you gorgeous roast chicken, you.
It’s freakin’ COLD here in New York/New Jersey lately, and I’m looking for every excuse I can get to turn on our oven and crank up the heat. Comfort food is the name of the game around here- This week alone we’ve made lentil soup, mac ‘n cheese, homemade pizza, and this here beautiful lemony roast chicken.
Think tender, perfectly moist chicken, scented with lemon from the inside out, with a crisp, crackling skin. This chicken takes about 15 minutes of prep work and is perfect to make on a weekend with plenty of leftovers to last you into the week.
I have now made this amazing recipe for roast chicken twice, and I can’t get over how simple and tasty it is. I first found the recipe over on Leite’s Culinaria, from a post where he gushes over meeting our mutual idol Ina Garten. I met David and listened to his keynote at BlogHer Food last year, and well, to be honest, he’s one of my idols as well, so I totally get where he’s coming from!
- 1 onion, cut into thick slices
- 1 tsp olive oil
- 1 4-5 lb roasting chicken
- kosher salt
- 2 lemons, cut into quarters
- 2 tbsp butter, melted
- more kosher salt and freshly ground black pepper
- ¼ cup chicken stock
- Pre-heat the oven to 425°F. In an oven-proof baking dish large enough to hold your chicken, arrange the onion slices and toss with olive oil.
- Rinse the chicken under cold running water. Remove giblets for another use, or discard. Pat the chicken dry with paper towels inside and out. Sprinkle salt into the chicken cavity, then stuff the cavity with the lemon wedges.
- Place chicken on top of the onion slices. Truss the chicken legs with kitchen twine. Brush the chicken with the melted butter, then season with salt and pepper. Bake chicken for 1.5 hours, or until an instant read thermometer inserted at the thigh reads 160°F. This may take closer to two hours depending on your oven and the size of the bird.
- Once chicken is done cooking, remove from the oven and move chicken to another plate and cover with aluminum foil. Pour off all the pan drippings (including onions) into a small sauce pan and bring to a boil with the chicken stock over high heat. Simmer for 10 minutes while the chicken is restinguntil you have a nice gravy going.
- Strain gravy if desired. Serve alongside the chicken and enjoy.
Recipe adapted from Ina Garten’s Lemon Chicken with Croutons, found on Leite’s Culinaria.
I’ve also put together a video to show you just how easy it is to bring this deliciousness into your home!
If you’re not sure what to do with any leftover chicken you might have, try out these recipes that call for cooked chicken!