Moist and Tender Roast Chicken
Making an impressive and juicy roast chicken is a basic but easy skill. Rotisserie chickens purchased at local markets are easy to buy but it really isn’t hard to bake one (or two) at home. When your family or guests come through the door, the whole house is permeated with the savory aroma. Roast twin chickens for other quick fix meals later in the week. The carrot rack converts into a side dish infused with the chicken flavor. This is a perfect menu for Sunday dinner.
Recipe: Meyer Lemon Roast Chicken
Prep Time: 10 Minutes | Cook Time: 90 Minutes | Yield: 6 servings | Level: Easy
- 1 5 lb roasting chicken, washed
- 8 large fresh carrots
- 1 cup chicken broth
- salt and pepper
- 1 Meyer Lemon, cut in 8 chunks
- 1 medium onion, cut in 8 chunks & no peeling necessary
- 1 small bunch fresh thyme
- 2 Tbsp olive oil
- salt and pepper
2 In a roasting pan, line up the peeled or unpeeled carrots in the bottom creating an edible rack for the chicken. Sprinkle with salt and pepper.
3 Salt and pepper the bottom of the chicken and lay it on the carrot rack.
4 Put the lemon and onion chunks in a medium bowl and add in a few sprigs of thyme, olive oil plus some salt and pepper. Roll around until everything is coated with the oil and seasoning, then load into the chicken cavity.
5 Using the olive oil left in the bowl, brush or rub it over the top and sides of the chicken. Lay a couple of sprigs of thyme on the top and salt and pepper over all. Pour the chicken broth into the bottom of the roaster and put a lid on or cover tightly with foil.
6 Roast for 15-20 minutes then reduce heat to 350 for 60-75 minutes until the inside temp measures 180 degrees or the leg moves easily.
Meyer, a cross between a lemon and a mandarin orange, is a little sweeter and a more delicate citrus than a regular lemon.
Twin Chickens – i have a roaster large enough to handle 2 chickens. When I roast, I do 2 at the same time because it doesn’t really take any longer to roast 2 chickens. If you have a crowd coming for dinner, you’ll need 2. If not, once the extra chicken is cool, debone and use for other recipes later in the week or freeze to use on a salad or in other chicken recipes. When you defrost the chicken it is very juicy to the point that you won’t believe it had been frozen.
- Exchange thyme for fresh rosemary.
- Exchange Meyer Lemon for regular lemon.
- Create rack with carrots and celery stalks.
Cook with Sauces
Written: by Helen Horton
Photographs: by Helen Horton
Updated: March 18, 2012