Lemon? Check. Crispy skin? The delicious smell of fresh herbs as the bird roasts? Easy enough to make on a weeknight? Check, check, and check again.
Serves 4
INGREDIENTS
4 tablespoons olive oil
3 large lemons, zested and sliced into rounds
2 teaspoons chopped fresh thyme leaves
1 teaspooon chopped fresh rosemary leaves
2 1/2 teaspoons kosher salt
1 3 1/2 pound chicken, back bone and breast bone removed
INSTRUCTIONS
Preheat the oven to 450°F.
Drizzle 2 tablespoons of the olive oil over a rimmed baking sheet. Arrange the lemon slices on the sheet to form a “rack” for the chicken.
In a small bowl, combine the lemon zest, thyme, rosemary, and salt. Sprinkle one-third of the salt rub on the flesh side of the chicken. Flip the chicken and rub the remaining salt mixture over and under the skin of the whole chicken. Lay the chicken skin side upon the bed of lemons and drizzle with the remaining 2 tablespoon solive oil. Roast for 40 to 45 minutes, basting every 15 minute swith the pan drippings, until golden brown and an instant-read thermometer inserted in the thigh reads 160°F. Transfer the chicken to a cutting board to rest for 10 minutes before carving.
Meanwhile, use a fork to mash the lemon pulp into the pan juices, discarding the rinds. Spoon the sauce over the chicken just before serving.
