You’re an adult now. You have to know how to roast a chicken. That’s the rules I think. Peter’s got you covered with this simple and versatile roast chicken inspired by Marcella Hazan’s classic recipe. Don’t forget to save the carcass for our chicken stock recipe!
Preheat oven to 350º
Rinse bird thoroughly inside and out with cold water. Set on plate slightly tilted to drain excess water and let rest for 10–20 minutes. Pat dry with paper towels.
While chicken is drying wash and dry lemons and soften them by rolling them firmly with the palm of your hand. Poke the lemons with a toothpick 10–20 times each and place in the cavity of the bird once it is dry.
Cover the bird generously with salt and pepper and rub it into the chicken.
Close up the cavity of the bird with toothpicks, but be sure that it isn’t airtight or the chicken might burst. Without moving the legs from their natural position, tie them together with kitchen string so they don’t move apart while cooking causing the chicken skin to split.
Place chicken breast facing down in a roasting pan and place in the oven on a higher rack (at least the top half of the oven) Keep in mind the chicken will need to cook for about 20–25 minutes PER POUND.
After 30 minutes flip the chicken so that the breast is facing up. Do this carefully so as not to tear the skin but don’t worry if you do. It will be just as delicious but not quite as pretty. The best way to do this is with two large spoons (I use wooden spoons). Grip the chicken on either side and carefully lift and turn. You may need to turn it 90 degrees at a time.
Cook for another 30 minutes and then turn the oven up to 400º. Continue cooking until the 20–25 minutes per pound is up, or check the bird with a thermometer to see that it is at least 165º in the thickest part of the breast.
The chicken can be served immediately or cut up for future use. Be sure to keep the carcass and remaining fats for making chicken stock.
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