Perfect Roast Chicken
Serves: 2
Leola Gaylord
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
42
Sourness
39
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
Directions:
1
Preheat oven to 425°F
2
Rinse chicken inside and out, then pat dry
3
Remove excess fat from the cavities and season with salt and pepper
4
Place half of the lemon inside
5
Tie legs together with kitchen string and place in a roasting pan
6
In a saucepan, melt the butter with the olive oil over low heat
7
Squeeze the remaining lemon half into the mixture
8
Brush over the chicken
9
Season with salt and pepper
10
Bake in the center of the oven, basting often with the drippings, until juices run clear when the thigh is pierced with a sharp knife, about 1 hours
11
The temperature should be 175°F when a meat thermometer is placed in the thickest part of the thigh
12
Remove chicken from the oven and transfer to a carving board; let rest for 10 minutes
13
Remove the lemon from the cavity and squeeze it into the pan juices
14
Stir in the water
15
Bring the pan juices to a low boil, scraping up the brown bits, and cook until the sauce is reduced, about 2 minutes
16
Defat the sauce
17
Carve the chicken and arrange on a large platter
18
Pour the sauce over it and garnish with watercress
19
Serve immediately
20
Preheat oven to 425°F
21
Rinse chicken inside and out, then pat dry
22
Remove excess fat from the cavities and season with salt and pepper
23
Place half of the lemon inside
24
Tie legs together with kitchen string and place in a roasting pan
25
In a saucepan, melt the butter with the olive oil over low heat
26
Squeeze the remaining lemon half into the mixture
27
Brush over the chicken
28
Season with salt and pepper
29
Bake in the center of the oven, basting often with the drippings, until juices run clear when the thigh is pierced with a sharp knife, about 1 hours
30
The temperature should be 175°F when a meat thermometer is placed in the thickest part of the thigh
31
Remove chicken from the oven and transfer to a carving board; let rest for 10 minutes
32
Remove the lemon from the cavity and squeeze it into the pan juices
33
Stir in the water
34
Bring the pan juices to a low boil, scraping up the brown bits, and cook until the sauce is reduced, about 2 minutes
35
Defat the sauce
36
Carve the chicken and arrange on a large platter
37
Pour the sauce over it and garnish with watercress
38
Serve immediately