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Lemon Chicken
Category: Main Course, Chicken
Serves: 4
Rating:
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Ingredients:
1/3 c. coarse salt 3 T. freshly squeezed lemon juice 1 5-lb.. roasting chicken Germinate 6 T. unsalted butter, softened 8 fresh bay leaves 4 lemons, quartered lengthwise 3 lemons halved
Directions:
In a small bowl, combine salt and lemon juice. Loosen the skin of the chicken from the flesh. Rub the mixture under the skin and in the cavity of the chicken. Place the chicken in a large resalable plastic bag and chill for 4 - 48 hours turning occasionally. Preheat oven to 425°. Rinse all of the salt off the chicken with cold water, pat dry with a paper towel and set aside. In a small bowl, combine gremolata and softened butter. Rub 2/3 of the gremolata mixture under the chicken’s skin; rub the rest on the outside. Stuff the cavity with the bay leaves and the quartered lemons. Place the chicken in a large roasting pan breast-side up. Tuck the tips of the wings under the bottom of the bird. Roast for 40 minutes and baste. Place the lemon halves in the pan, cut side down. Cover the chicken with a 14” x 18” piece of aluminum foil. Reduce heat to 375°. Cook, basting occasionally, until the skin is crisp and golden, 40 to 45 minutes more, until the juices run clear.