Perfect Roast Chicken
This is one of the easiest and best roasted chicken recipes ever. Just prepare the chicken, put it in the oven and forget it. No basting, no butter, no mess.. An added bonus is the aroma that permeates the house while the chicken is cooking. You will hardly be able to wait until the chicken is done! Serve with a side of rice, a salad, a glass of chardonnay, and you will have a wonderful meal. This is truly the Perfect Roast Chicken!
What You Need
3 pound chicken
2 thin skinned lemons
2 large garlic cloves, minced
2 tablespoon coarse (Kosher) salt
1 cup water
Preheat oven to 400 degrees. Remove giblets and excess fat from cavity.
Roll lemons to soften them. Pierce each lemon with a skewer in about 20 places. Peel and mince the garlic.
In a small bowl, mash garlic with salt. (a mortar and pestle work really well.) When you have a nice, aromatic paste, smear half of it in chicken cavity and then put in lemons. Truss the chicken if you wish.
Rub remainder of garlic paste on the outside of the chicken. Place chicken on rack in roasting pan. Pour water into bottom of pan.
Bake chicken for about 1 hour and 15 minutes or until chicken is golden brown and crispy. The drumstick should just begins to move in socket. Do not baste while cooking! When ready to serve, remove lemons from chicken cavity and discard. (They are not very pretty!) Serve pan juices if you wish.
Notes: This recipe is for a 3 pound chicken. If your chicken is larger, you will need to adjust the cooking time.
Use a mortar and pestle, if you have one, to make the garlic paste.
You may need to add more hot water about half way through the cooking time.