Sunday Dinner… Roasted Chicken

I love chicken, especially roasted chicken.  I have made Glamour’s so called “Engagement Chicken” a few times in the past.  Well, due to my still naked left ring finger, I’m pretty sure that I am not destined to become engaged just because I roasted a lemon and herb chicken for my boyfriend.  On its own, this the recipe featured on is a bit too lemony.  Like, really, really really, lemony.  I have modified it (smaller lemons, use only two, don’t douse the chicken with 1/2 cup lemon juice, 1/4 cup with some chicken broth is sufficient) slightly.  I served this dish with roasted asparagus (put into the chicken roasting pan with about 10 minutes left),  “healthy” potato cakes, and caramelized onion muffins.


As you can see, the ingredients list is fairly simple:

  • 1 whole roasting chicken (apx. 4 pounds)
  • 3 small lemons
  • 1/4 cup fresh squeezed lemon juice (this will be juice from roughly 1 of the lemons)
  • 1 tbsp coarse salt (I used garlic sea salt)
  • 1/2 tbsp fresh ground pepper
  • Oil, for rubbing the chicken (I used white truffle infused olive oil)
  • Fresh herbs (rosemary, thyme, sage, flat leaf parsley)  Many grocery stores sell fresh herbs in those plastic packages.  I just got the “poultry pack” and a bunch of flat leaf (aka. Italian) parsley.


  • Put the an oven rack on the upper 1/3 of the oven, preheat to 400°
  • If the giblets are still in the chicken, remove.  Rinse chicken inside & out, drain upside down in a colander for about 2 minutes.
  • Pat chicken dry with a paper towel.
  • Prep ingredients:  Wash & rinse lemons and herbs.
  • Roll lemons (this gets the juices flowing), chop about 1/2 of the herbs.
  • Juice 1 lemon into a measuring glass, until about 1/4 to 1/3 cup juice, add chicken broth to 1/2 cup if desired
  • Puncture remaining lemons all around with a fork (about 6 separate fork pricks per lemon)
  • Pour some oil into your hands, and “massage” it onto the chicken skin
  • Salt & pepper the chicken
  • Now, here’s the fun part!  Stuff the two remaining lemons into the chickens butt!

  • Place the chicken breast side down in the roasting pan, tuck and pin (if necessary) the chicken’s wings under (this prevents them from flaying out, and, ultimately, burning)

  • Pour the lemon juice over the chicken, sprinkle chopped herbs inside and out

  • Put chicken in oven, lower temp to 350°, roast for 15 minutes uncovered
  • Remove man from the oven, and using tongs or 2 wooden spoons, rotate chicken so the breasts are up.   When I did this, the lemons kept falling out, so I pinned the butt hole together with some toothpicks (below)

  • Continue roasting for 1 hour to 1 hour & 15 minutes, until a meat thermometer registers 180°Insert thermometer into thigh, be careful not to touch the bone, which will make the temp register MUCH higher than the meat actually is!
  • Remove from oven, and let the chicken rest for at least 10 minutes before carving.

  • Carving Directions:
  • Slice chicken down the middle with a very sharp carving knife


  • Next, gently pull down the leg, and slice again.


  • Serve the breast or leg/drumstick with your sides:

If you’re a female:  CONGRATULATIONS!  You’re (maybe!) getting engaged…

….or not.

Say your piece... Leave a comment!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s