Roast lemon chicken

Roast lemon chicken

By
From
Encyclopedia of Food and Cookery
Serves
6

A tangy lemon butter is slipped under the chicken skin and more is smoothed over the top. The result is a most flavoursome bird with crispy golden skin.

Ingredients

Quantity Ingredient
60g butter
2 teaspoons grated lemon zest
3 tabespoons lemon juice
salt and freshly ground white pepper
1 x 2kg chicken
oil
lemon slices, to garnish

Method

  1. Cream butter with lemon zest. Gradually add 1 tablespoon of the lemon juice, then season with salt and pepper. Carefully loosen skin of chicken from flesh without piercing skin. This can be done by starting at the neck and slipping fingers between skin and flesh. Work towards tail, including tops of drumsticks. Spread two-thirds of butter mixture under skin and pat chicken to smooth butter into a uniform layer. Truss chicken and rub with remaining butter mixture. Place breast side down on an oiled rack in a roasting tin. Roast in a preheated hot oven 200°C for 20 minutes. Turn chicken, without breaking skin, breast side up and sprinkle with remaining lemon juice. Continue to cook, basting with pan juices every 20 minutes, for 1¼ hours or until juices run clear when thigh is pierced with a skewer. Let chicken rest for 15 minutes, then transfer to a heated platter and garnish with lemon slices.
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