Well, hands down, slap your momma, or whatever hikes your skirt this lemon roasted chicken recipe is the BOMB!
How can I say this with such conviction, you ask?
…Because it’s the chicken dish that keeps on giving — crispy skin, succulent moist meat, and an aroma that will knock your panties to the ground! Can you dig it?
There are a couple of tricks you must do to reach the ultimate freakin’ and peakin’ point so be sure to read my notes (it’s all about the brine and the lemons) and if you have any questions just let me know in the comments below or on my Facebook page.
- Very large bowl (for brining)
- Paper towels
- Chef’s knife
- Measuring spoons
- Food processor
- Small mixing bowl
- Roasting pan with v-rack or not, but a rack for sure
- Boning knife
- Large roasting chicken (organic free-range if you can)
- 4 T sea salt
- Water (enough to cover chicken during quick brine)
- Fresh cracked pepper
- Preserved lemons *
- 4 oz. butter, softened
- 1 T rosemary, minced
- 2 garlic cloves, minced
- 1 T shallot, minced
- 1 t parsley, minced
- 2 T preserved lemons, rind only, minced
- 1/4 t sea salt
- 2 rosemary sprigs
- 1/2 garlic bulb
- 1 t garlic, granulated
- 1/2 t sea salt
- 1/4 t black pepper, freshly ground
- 2 t cornstarch
- Extra virgin olive oil
Chef Gerrie’s Notes:
* Preserved lemons: You can find preserved lemons in specialty shops, but they can be expensive. My recipe is so easy and they keep in the refrigerator or freezer for months.
- Brine chicken after thoroughly rinsing and drying the bird inside and out. To make your quick brining solution, dissolve 4 T of sea salt in enough water to cover the chicken. Brine for at least an hour before completely drying the bird with paper towels and seasoning the cavity with pepper.
- Prepare compound butter while chicken is brining. Combine softened butter with minced rosemary, parsley, preserved lemon rinds, ¼ t sea salt, and black pepper. Process in food processor until all ingredients are combined. Set aside.
- Preheat oven to 375° F.
- Stuff the chicken with a good handfull of preserved lemons, rosemary sprigs, and garlic.
- Loosen the skin above the breast and legs and stuff with compound butter. Prick the skin at an angel (without piecing the flesh) using a toothpick (this gets you that crispy skin).
- Prepare rub by combining granulated garlic, ½ t sea salt, ¼ t black pepper, and cornstarch.
- Season the entire outside of the chicken with your rub and truss. If you’re not familiar with trussing, use this how to video from Martha.
- Roast on an oiled rack, breast side up for 20 minutes. Then flip chicken so back is facing up and roast for another 20 minutes. Finally, increase oven temperature to 475° F, rotate chicken so breast side is up, and finish roasting for 20 minutes or until instant read thermometer inserted into thickest part of the thigh registers 165° F.
- Remove chicken from the oven. If you want a little added zip, brush with a combination of 3-4 T aged balsamic vinegar, ½ t brown sugar, and pan drippings.
- Serve with whatever hikes your skirt. I like sautéed spiced purple cabbage and mashed potatoes. Yum!