This simple chicken recipe is the best comfort food there is. Lemons added to the chicken cavity before roasting give the meat a light lemony flavor. This easy method ensures the meat is tender and juicy every time.
Course Main Course
Cuisine American
Prep Time 5 minutesminutes
Cook Time 1 hourhour27 minutesminutes
Resting Time 5 minutesminutes
Total Time 1 hourhour37 minutesminutes
Servings 4serves 4-6 depending on how chicken is cut
Remove any giblets and rinse chicken inside and outside with cold water; pat dry. Liberally salt and pepper the internal cavity and outside (rub salt and pepper into the internal cavity).
Puncture half lemon skins or 2 small lemons several times with a toothpick or thin skewer. Place lemons into internal cavity. Truss or secure the legs together with kitchen twine in their natural position (do not over tighten or close the opening to the internal cavity).
Place chicken in a roasting pan or baking dish with breast side down. Place in upper third of oven for 30 minutes.
Turn chicken over to breast side up, being careful not to puncture the skin. Cook an additional 30 minutes. Refer to the cooking time chart in NOTES or formula for exact time.NOTE: Total cooking time should be 20-25 minutes per pound of the chicken so lengthen time at this step to ensure that cooking time.
Increase oven temperature to 400 degrees. Cook an additional 20 minutes.
Chicken can be served immediately. Clip the trussing of the legs and quarter or carve the chicken. Also great chilled.
Video
Notes
Cooking timesTotal cooking time should be 20-25 minutes per pound of the chicken so lengthen time at this step to ensure that cooking time.We use the guide of 20 minutes per pound if the chicken is not chilled. And 25 minutes per pound if it comes straight out of the refrigerator before cooking.Here are general guide temperatures. These are only a guide! Calculate the exact times based on your chicken's weight and use an internal food thermometer to verify the chicken is done (it should reach 165 degrees).Room temperature (not chilled) chicken - 20 minutes a pound3 1/2 pound chicken: 30 min + 20 min + 20 min = 70 minutes4 pound chicken: 30 min + 30 min + 20 min = 1 hour 20 minutes5 pounds chicken: 30 min + 50 min + 20 min = 1 hour 40 minutesChilled chicken - 25 minutes a pound3 1/2 pound chicken: 30 min + 37 min + 20 min = 1 hour 27 minutes4 pound chicken: 30 min + 50 min + 20 min = 1 hour 40 minutes5 pound chicken: 30 min + 75 min + 20 min = 2 hours 5 minutes