Lemon Herb Roast Chicken
The one recipe worth memorizing. A dry brine the night before is the only trick, and it turns an ordinary bird into something with shatteringly crisp skin.
- 15 min
- Prep
- 1 hr 15 min
- Cook
- 1 hr 30 min
- Total
Per serving
- Protein46 g
- Carbs27 g
- Fat35 g
Flavor profile
- 1
The day before, pat the chicken dry and salt it all over. Rest uncovered in the fridge overnight.
10 min - 2
Heat the oven to 220C. Stuff the cavity with lemon, garlic, and herbs, then rub the skin with oil.
5 min - 3
Scatter potatoes around the bird. Roast until the thickest part of the thigh reads 74C.
70 min - 4
Move the chicken to a board and rest it loosely tented while you crisp the potatoes in the drippings.
15 min - 5
Carve and spoon the pan juices over the top.
5 min
From the kitchen
- Save the carcass. Simmered with an onion and a carrot it becomes stock for the ramen above.
Your take
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