Some of the best recipes are simple, not only simple to prepare but simple in ingredients. Lemon Roasted Chicken is such a dish.
The prep time is about five minutes, and the cooking time is about an hour, so how simple can it be? And it’s delicious.
There are several variations to this recipe, but the best results come when the bird is cooked quickly in a relatively hot oven. Keep the seasonings simple but don’t spare the kosher salt.
Here’s how I do it.
Buy a whole chicken from the grocery store and rinse it, then dry it thoroughly with a paper towel. Rub the bird with olive oil outside and in, then coat heavily with kosher salt. I add a touch Sauer’s Chicken Rub and some freshly cracked black pepper on the skin and it’s ready for the lemon. Cut a fresh lemon in half, insert it in the cavity and cook for approximately 45 minutes in a 425 oven. Make sure the bird is done by wiggling a drumstick. 165 is the desired internal temperature. If it’s wobbly, the bird is usually done, but make sure the juices run clear, not pink. This is company-worthy chicken. It’s easy and delicious.
Lemon Roasted Chicken
1 chicken fryer 4-5 pounds
2 tablespoons olive oil
Kosher salt to taste
Black Pepper to taste
1 tablespoon Sauer’s Chicken Rub
1 fresh lemon
