Whole Roasted Chicken with Lemon: The Easiest Way to Cook a Whole Chicken
If there was ever a recipe I recommend someone start with if they’ve never cooked a whole chicken before, this is it. In fact, this is pretty much the only recipe I use these days to cook a whole chicken because it is so simple!
If the thought of cooking a whole chicken has intimidated you, I hear ya…I used to think the same way. I somehow equated it to cooking a turkey, which thanks to Thanksgiving, always seemed like a big deal to do (it’s not—cooking a Turkey doesn’t have to be difficult either).
So, keeping up with the theme of cooking deus meals with simple ingredients, this one may be the simplest of all. Salt, pepper, lemons, and a chicken is all you need to create a delicious meal for yourself tonight. The best part about roasting a whole chicken? You’re halfway to making your own chicken broth from scratch! (Another reason why I suggest making this recipe first before any others—it sets you up so you never have to buy chicken broth again).
Whole Roasted Chicken With Lemons
Ingredients
1 whole chicken, at least 3-4 pounds
2 lemons
Salt and pepper
Directions
Preheat the oven to 350 F
Wash the chicken with cold water inside and out. Place it on a plate or tray that is slightly tilted (put a trivet or other object partially under it) for about 10 minutes so that the water drains out of it. Pat thoroughly with paper towels.
Sprinkle salt and pepper all over the chicken, rubbing it in with your fingers and into the cavity of the bird as well.
Wash the lemons in cold water and dry them with a paper towel. Place onto the counter and roll firmly with you hand to soften. Puncture each lemon with a fork at least 5-6 times.
Place both lemons into the bird’s cavity and close up the opening as best you can with sharp toothpicks. Run kitchen twine around the legs of the chicken and tie together.
Put the chicken breast-facing down into a roasting pan. Place it in the upper third of the preheated oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin.
Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 F. Continue cooking until the chicken reaches an internal temperature of 165 F, or until juices run clear when punctured. In total, calculate about 20-25 minutes cooking time for each pound (so a 5 pound chicken would cook about 40 minutes longer).
When finished, carve the chicken and remove the lemons from the cavity. Reserve the juices and serve with the chicken, or make into gravy by adding them to a saucepan along with some butter, flour and heavy cream.
Don’t forget to save the carcass to make homemade Chicken Stock!
Wine Pairing With Roasted Chicken
This dish is so simple that we have quite a few options when pairing wine with it. Just make sure you choose a wine with high acidity since this dish is flavored with lemon (a high-acid ingredient)
Pinot Noir
This is my favorite “everyday” pairing with roasted chicken. Pinot Noir is light-bodied so it won’t overwhelm the dish, and the bright red fruit components of Pinot will mesh perfectly with the bright acidity in the chicken. If you choose a Pinot Noir with some earthy components in it, that’s even better—these earthy notes will pick up on the char of the roasted chicken and add depth to the whole experience. Make sure to choose a light-bodied Pinot Noir, such as one from Russian River Valley (CA), Willamette Valley (OR), or Burgundy (France)
Nebbiolo
Nebbiolo is actually what we drank with this chicken in our photo shoot. Nebbiolo is similar to Pinot Noir in that it is light bodied and has high acidity, but the fruit in Nebbiolo tends to be more muted and dried…perfect for a roast chicken dish like this. Nebbiolo is also known for having GIANT tannins, which can overwhelm roast chicken, so be sure to get a lighter-style Nebbiolo such as one from Langhe, Gattinara, or Ghemme (all regions in Piemonte, Italy). What we drank: Travaglini Gattinara 2017
White Wines
If you’re in the mood for white wine, an oaked Chardonnay will work nicely with Roasted Chicken. Other fun whites to try with this include Viognier, Riesling, Pinot Gris, or Italian whites like Vermentino or Fiano.
Cheers to an excellent dinner at home tonight!
