poultry essentials: the best lemon/lemon chicken

How To Make poultry essentials: the best lemon/lemon chicken

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  Step 1
  PREP/PREPARE
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  Step 2
  For this recipe you will want a rimmed baking sheet, and (if you have one) a wire rack that fits the baking sheet.
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  Step 3
  Gather your ingredients (mise en place).
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  Step 4
  In a small bowl, mix together the salt, lemon-pepper, and black pepper.
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  Step 5
  Carefully pull the skin away from the breast, and legs, and use your hands to push half the spice mix under the skin, and the other half, rub into the bird’s cavity.
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  Step 6
  Cut one of the lemons in half, place into the cavity, and truss the bird up.
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  Step 7
  Place, on a plate, or baking sheet, and put into the refrigerator, uncovered, for 24 hours.
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  Step 8
  Chef’s Note: Some dry-brine recipes say you can leave it in the fridge for up to 3 days. However, in my tests, I did not notice any significant difference in flavor between 24 hours, and 72 hours. As a matter of fact, I found that after three days, the breast meat was a bit mushy…
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  Step 9
  Place a rack in the bottom position, and preheat the oven to 375f (190c).
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  Step 10
  Place the chicken on a parchment-lined baking sheet, rub with the olive oil, and sprinkle with a bit of salt and pepper.
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  Step 11
  Cut the other lemon in half, and place on the rack with the chicken.
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  Step 12
  Chef’s Note: You will notice in the photo, that I also added a few carrots, and potatoes.
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  Step 13
  Place in the preheated oven, and bake for 1 hour.
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  Step 14
  Turn the heat up to 425f (220c).
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  Step 15
  Bake until the chicken is cooked through, and looks nice and brown, about 20 – 25 additional minutes.
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  Step 16
  PLATE/PRESENT
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  Step 17
  Cover and let rest for about 20 minutes, then squeeze the baked lemons over the chicken, and carve. Enjoy.
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  Step 18
  Keep the faith, and keep cooking.
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