Few dishes are as satisfying, inviting, and uncomplicated as a well-roasted lemon and herb chicken.
This recipe, from Roast Chicken and Other Stories (Ebury Press, 1994) by Simon Hopkinson, also comes with a helpful tip: After roasting is completed, turn off the oven, leaving the door ajar, and leave the chicken to rest for at least 15 minutes before carving. This enables the flesh to relax gently, retaining the juices in the meat and ensuring easy, trouble-free carving and a moist bird.
Preheat the oven to 450°. Smear the butter with your hands all over the bird. Put the chicken in a roasting pan that will accommodate it with room to spare. Season liberally with salt and pepper and squeeze over with the juice of the lemon.
Put the herbs and garlic inside the cavity, together with the squeezed-out lemon halves—this will add a fragrant lemony flavor to the finished dish.
Roast the chicken in the oven for 10–15 minutes. Baste, then turn the oven temperature down to 375° and roast for a further 30–45 minutes with further occasional basting. The bird should be golden brown all over with a crisp skin and have buttery, lemony juices of a nut-brown color in the bottom of the pan.
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Serving Size: 1 Serving (57g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 5 | ||
Calories from Fat: 1 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 19.2mg | 1 % | |
Potassium 39.2mg | 1 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 1.6g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5
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