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Epicurious

Roasted Chicken

Cooks' Note

A chicken breast is less caloric than chicken thighs, but one chicken thigh, skinned, can be considered a serving.

Recipe information

  • Yield

    serves 6. serving size: 2 slices of breast.

Ingredients

Juice of 1 lemon, plus one lemon for slicing, if desired
One 8-pound roasting chicken
2 tablespoons (1/4 stick) butter
1/2 teaspoon salt, or more if desired
1/2 teaspoon pepper, or more if desired
1 unpeeled Granny Smith apple, cored and cut into pieces
1 celery stalk, cut into medium-size pieces
1/2 cup chopped green lettuce

Preparation

  1. Step 1

    Preheat the oven to 350°F.

    Step 2

    In a small cup, mix together the lemon juice and 1 cup water. Set the lemon aside.

    Step 3

    Wash the chicken in the lemon juice mixture. Pat dry.

    Step 4

    Rub the butter over the chicken.

    Step 5

    Liberally salt and pepper the chicken outside and inside.

    Step 6

    Place the apple and celery in the chicken cavity. Place the chicken in a roasting pan.

    Step 7

    Place an extra-large piece of aluminum foil over the chicken, leaving a generous air pocket over the top of the chicken so the foil does not touch it. Crimp the ends of the foil to the sides of the pan, creating a tent.

    Step 8

    Bake the chicken in the tent for 1 1/2 hours, partially removing the tent periodically to baste with pan juices.

    Step 9

    Remove the foil and reduce the oven temperature to 325°F. Bake the chicken, uncovered, for 30 additional minutes.

    Step 10

    Once the chicken is done (when the internal temperature reaches 160°F), remove the skin and slice for serving.

    Step 11

    Serve with simple lettuce and garnish with a very thin slice of lemon, if desired.

Great Food, All Day Long
TagsWhole ChickenChickenPoultryAppleFruitMainDinnerGluten FreeNut FreeEasyRoastCookbooks
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