Rubbing a simple lemon-and-butter all over a whole chicken before roasting creates super juicy, flavorful meat and crisp skin. Slideshow:  Roast Chicken 

Food & Wine
August 2014

Gallery

© Con Poulos

Recipe Summary

active:
15 mins
total:
1 hr 15 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450°. In a small bowl, blend the 1/2 stick of butter with the thyme and 2 tablespoons of the lemon juice. Season with salt and pepper.

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  • Season the chicken cavity with salt and pepper and tuck the lemon inside. Spread one third of the lemon-thyme butter under the skin of the breasts and thighs. Rub the remaining butter all over the chicken and season with salt and pepper.

  • Set the chicken breast side up in a large cast-iron skillet. Roast for 40 to 45 minutes, until an instant-read thermometer inserted in the inner thigh registers 160°. Transfer the chicken to a carving board and let rest for 10 minutes.

  • Meanwhile, skim off all but 1 tablespoon of fat from the pan juices. Stir in the remaining 1 tablespoon of lemon juiceand cook over moderate heat until hot, 1 to 2 minutes. Remove from the heat and stir in the remaining 1 tablespoon of butter. Season with salt and pepper.

  • Carve the chicken and transfer to a platter. Spoon the pan sauce on top and serve.

Suggested Pairing

Citrusy Sauvignon Blanc pairs nicely with this lemony chicken. Look for one from New Zealand.