Marcella Hazan’s Roast Chicken with Lemons
Marcella Hazan’s roast chicken with lemons uses a whole chicken, two lemons, and salt. As it roasts, the lemons release juice and steam inside the cavity, keeping the meat moist and lightly flavoring it from the inside.
There is no browning, no garlic, and no added liquid. The chicken cooks on its own, and the juices in the pan come from the meat, lemon, and salt as it roasts.
It works well for a simple dinner and leaves behind juices that can be spooned over the carved chicken or used with the sides.
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About this Recipe
The method is defined by how the chicken is cooked rather than what is added to it. The lemons are placed inside the cavity, and the chicken roasts without additional ingredients, allowing the flavor to build as it cooks.
As the chicken roasts, the skin browns and the meat stays tender. The lemon juice mixes with the chicken fat and salt in the pan, forming a light sauce.
It pairs easily with simple sides like potatoes, vegetables, or salad, and the leftover meat can be used in other dishes.
Ingredients
- Whole chicken
- Lemons
- Salt
- Black pepper
Ingredient Notes
1. Whole chicken
Use a 3 to 4 pound chicken for best results. Larger chickens will require more cooking time.
2. Lemons
Use fresh lemons and poke them before placing inside the chicken so they release their juices while roasting.
3. Salt
Salt the chicken generously inside and out. This is very important for flavor since the recipe has very few ingredients.
The Recipe
Marcelle Hazan’s Roast Chicken with Lemons
Ingredients
- 3-4 lb whole chicken
- 2 lemons
- salt
- pepper
Instructions
- Preheat the oven to 350°.
- Was the chicken completely in cold water, both inside and outside. Remove any loose fat hanging loose.
- Let the chicken sit and drain for 10 minutes.
- Pat dry with paper towels.
- Add a generous amount of salt and pepper to the chicken, both inside and out, rubbing it in with your hands.
- Wash and dry lemons. Soften each by rolling them on the counter under the palm of your hand. Poke holes using a fork or toothpick, at least 20 times on each lemon.
- Add both lemons to the cavity of the chicken. Close up the chicken using toothpicks or needle and string. Close it well, but not airtight to avoid bursting.
- Put the chicken into a roasting pan, breast side down. Do not add oil or butter, as the chicken will be self-basting when faced this direction.
- After 30 minutes, turn the chicken to face up and place back in the oven for another 30-35 minutes.
- Turn the oven up to 400° and cook for an additional 20 minutes.
- Let the chicken rest for several minutes. After carving, spoon the juices over the slices and serve.
Notes
Cooking Tip: Dry and Salt Ahead
Make sure the chicken is dry before roasting and salt it inside and out ahead of time. Dry skin helps it brown and prevents sticking when turning.
Roast breast-side down at first to keep the meat moist, then turn it to brown the skin. If the skin sticks, give it more time before turning.
Serve With
- Roasted potatoes
- Simple green salad
- Roasted vegetables
- Crusty bread
- Risotto
- Sautéed peas and pancetta
Wine Pairing: Vermentino
Vermentino tends to work well here. Its acidity lines up with the lemon, and its citrus notes carry through the pan juices. It also has enough body to sit alongside the roasted chicken without feeling heavy.
Serve well chilled for the best flavor.
To explore more Vermentino styles and pairing ideas, visit the full guide below.
This recipe is built from a short list of ingredients and a specific method.
The flavor develops as the chicken roasts, without needing anything added along the way.
It works well for a straightforward dinner and carries easily into leftovers.
For the tools and ingredients used here, visit the shop page.
If you liked this recipe, you might also like:
- Marcella Hazan’s Three Ingredient Tomato Sauce
- Marcella Hazan’s Bolognese Meat Sauce
- Sautéed Chicken with Lemon and Parsley
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