RoastAmerican
Lemon-herb roast chicken
A whole bird, salt, lemon, a handful of herbs. The Sunday pin that does not need a sauce.
Made it?
1 hr 30 min · 20 min hands-on · pull 160°F · rest 15 min
Ingredients
4.5 lb on the fire · ~2.9 lb to the table · 6 plates at 8 oz
- whole chicken, 4–5 lb1 (4 1/2 lb)
- kosher salt1 tbsp
- black pepper1 tsp
- olive oil or softened butter2 tbsp
- lemon, halved1
- garlic, halved1 head
- thyme, rosemary, or botha few sprigs
Method
- 1
Dry brine the bird uncovered overnight if you can. Stuff the cavity with lemon, garlic, and herbs. Oil the skin.
- 2
Roast at 425°F on a preheated iron skillet or a rack, 50–70 minutes, until breast 157–160°F and thigh 175°F.
- 3
Rest 15. Squeeze the roasted lemon over the carving board. The juices are the sauce.
If you don’t have it
- Whole bird → Spatchcock, or bone-in thighs. Spatchcock is 20 minutes faster. Thighs at 425°F, 35 minutes.
- Butter under the skin → Oil only. Crisper skin, less basting. Still salt overnight.
Same cook, different day
Sheet-pan dinner
One pan. Potatoes and onions under the rack. They catch the drippings.
Herb-only, no lemon in the cavity
You want cleaner drippings. Lemon at the board instead.
Pellet roast
The smoker is free. 375°F apple or pecan to the same temps. Skin will need a 425 finish.
On the plate
With this, try
- With this dish, try making greek salad.
Next to lamb, chicken, or a grilled steak. When the tomatoes are ripe. Big chunks, not a mince. Oil, red wine vinegar, oregano. Feta in a slab, not crumbled to dust.
15 min
- With this dish, try making grilled asparagus.
When the meat comes off to rest. Thick spears, oil, salt. Hot grate 2–3 minutes, roll, another minute. Lemon. Pencil spears go in a hot skillet, not on the bars.
10 min
- With this dish, try making petite roasted potatoes.
Same pan as a roast or chicken. Or a sheet next to chops. Halve, oil, salt, rosemary. 425°F cut-side down until the faces brown. Toss in the meat drippings at the end.
40 min