There are thousands of convoluted recipes for roasting chicken, but after all the brining, turning, and fussing, it turns out simple is best. Buy the best quality bird you can afford (pasture-raised birds taste best because their diet includes natural proteins), stuff it with lemon and herbs, and roast it at one temperature. A simple glaze of floral Meyer lemon and honey at the end of roasting gives the bird a beautiful golden skin. A simple pan sauce is all the adornment this roast chicken needs, though you could roast a tray of Brussels sprouts in the oven at the same time during the last 35 minutes of cooking.
This easy prep chicken makes for a low-maintenance meal. Serve alongside your favorite green vegetable, and add a starch like quinoa or sweet potato for a complete meal.
Active time: 10 minutes Total time: 2 hours (plus standing time of 1 hour)
Roasted Chicken With Meyer Lemon Sauce Ingredients Directions Pat the chicken dry and season all over (including inside the cavity) with salt and pepper. Stuff the cavity with half of the lemon quarters and all the garlic and rosemary. Tie the legs together with kitchen twine and tuck the wing tips behind the back. Place the chicken on a rack set in a metal baking pan. Let sit at room temperature for 1 hour to ensure even cooking. Meanwhile, preheat the oven to 375°F (191°C). Squeeze the remaining lemon to measure 1 tablespoon of lemon juice in a small bowl. Add the honey, stir to combine, and set aside. Add the lemon quarters to the pan with the chicken. Bake the chicken, rotating the pan once, until an instant-read thermometer registers 160°F (71°C) when inserted into the thickest part of the thigh, 1–1 1/2 hours. Brush the honey and lemon juice mixture all over the bird and return to the oven. Bake until the skin is deep golden brown and the temperature at the thickest part of the thigh is 165°F (73°C), 8–10 minutes. (See tip below.) Carefully tilt the rack under the chicken so all the juices run out of the cavity into the pan. Transfer the chicken to a serving platter and tent loosely with foil. Remove the rack from the pan. Pour the pan juices into a glass measuring cup and set aside for 5 minutes to allow the clear fat to rise to the top. Spoon off the fat and discard. Return the defatted juices to the pan and set over medium heat on the stove. Add 1/2 cup water and bring to a simmer. Cook, scraping up the browned bits on the bottom of the pan, until the mixture has reduced by half, about 5 minutes. Carve the legs away from the chicken and separate the drumstick and thigh at the joint. Carve the wings away from the chicken and separate at the joint. Thinly slice the chicken breast off the bones. Discard skin. Serve with the pan sauce. Tip: An instant-read thermometer is an indispensable kitchen tool. You can spend more than $100 for a digital device that talks to your phone or just pick up a simple dial thermometer for around $8 at the grocery store. Keep the thermometer in its case and away from high-traffic drawers where it might get knocked around and lose its accuracy. Serves: 4 | Serving Size: 1/2 breast (138g) and 1 drumstick or thigh, 2 tablespoons pan sauce Nutrition (per serving): Calories: 477; Total Fat: 7; Saturated Fat: 0g; Monounsaturated Fat: 2g; Cholesterol: 228mg; Sodium: 612mg; Carbohydrate: 7g; Dietary Fiber: 1g; Sugar: 5g; Protein: 92g
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