Michael Symon: Lizzie’s Roasted Chicken

Lizzie’s Roasted Chicken
Michael Symon (Lola, Lolita, Roast)

Lizzie’s Roasted Chicken
Michael Symon (Lola, Lolita, Roast)

Read the transcript of this video
We're gonna do chicken today, and we roast chicken all the time at home. I call this Lizzie's Roasted Chicken because this is the chicken that my wife roasts, not this particular chicken, but her recipe. The night before I cook the chicken, if I have time, I'll season it with salt, a little pinch of sugar, any spices I want to put on there, I'll put that in the fridge and let that sit for 24 hours. The next day, I rinse it, pat it dry, and then I start to cook. Next thing that's very important is, you need to let your protein sit out for about an hour or so, or just to get them to room temperature, take the chill off before you cook them. Now, the next thing that we're gonna do is, I take a lemon, nice, thin slices of the lemon. Thin as you can get them. You can do this on a mandolin, you can do it with a knife, whichever you're more comfortable with. We put the lemon under the skin, both sides. Get under there. And then I have some fresh bay leaves that I'm gonna put under there. You could put sage, you could rosemary, any herb that you really love. I love fresh bay leaf. And what this does, is as our little friend the chicken is cooking, those herbs and lemons start to render out and they just perfume the chicken as it cooks. Next thing we're going to do, is we take another chunk of our lemon and some bay leaf, and we stick it in the cavity. Take some thyme and stick it in the cavity. Get in there. Onion and garlic all goes in. Now, in onions, in garlic, in lemon, in herbs, there's moisture. So, as this cooks, it's doing two things. It's releasing its moisture into the chicken, which helps keeping it moist, and it's also adding flavor, obviously. So I'm going to hit it with a little bit of oil, it's just olive oil, rub it in, then I put this in a 425 degree oven. And here's one, so here we go, we have a chicken. I do a couple of these so I could have a couple meals out of it.
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Michael Symon: Lizzie’s Roasted Chicken


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