Perfect Roast Chicken
Recipe from Endangered Recipes By Lari Robling
Why buy a rotisserie chicken? Make two of these and you have one for tonight and one to make lunches or another meal. And don’t forget to save the bones for soup!
- 1 3½- to 4½- pound whole chicken, rinsed and patted dry
- ½ lemon or lime
- 1 tablespoon kosher salt
- fresh herbs, if desired
- 1. Preheat oven to 400° F.
- 2. Place chicken in a shallow roasting pan and squeeze lemon juice on top. Sprinkle salt over chicken. Stuff cavity with juiced lemon rind and, if desired, herbs.
- 3. Bake chicken for 1 hour and check juices to see if they run clear. If not, continue baking an additional 10 minutes and check again.