Today I made Nigella’s Lemon Roast Chicken just for myself.
No, I didn’t eat it all, but I bought a wonderful free range chicken last Sunday and it was still sitting in my fridge today, because I was never home in time during the week to roast it and there was no room in the freezer for it. As the date on it said I had to make it today and D. is out for a leaving do from work, I thought I’d just have to treat myself and have it anyways.
I wanted a simple, no faff recipe and I remembered seeing this one in Nigella’s Feast. It is very similar to my own standard roast chicken recipe, apart from that I usually add half an onion and some garlic to the cavity and sprinkle some paprika on the chicken before roasting, but I decided to go with Nigella’s even simpler version as she had never once failed me yet. Oh, and I usually baste my chicken a couple of times, so it won’t dry out, but even with not basting the chicken was good and not dry at all.
So, without further ado, here is and if anybody can tell me how to take a really good picture of a whole roasted chicken, please do, as I think it never looks as good as it smells and tastes.
Lemon Roast Chicken
1 chicken (1 1/2kg), at room temperature
1 lemon
1 tbsp Maldon salt
20-25 gr butter
olive oil
Preheat your oven to 220C/Gas 7.
Wash your chicken inside and out and pat dry with a paper towel.
Place the chicken, breast side up, in a roasting tin and rub the cavity with some of the salt.
Place half of the lemon in the cavity and rub the chicken with the butter and drizzle with a little olive oil.
Place in the middle of your oven and roast for 1 1/4 hours.
Remove from the oven and squeeze the juice of the other lemon half all over. Be careful when you do this as the hot fat at the bottom of the pan will start spluttering.
Sprinkle with the rest of the salt and allow to rest for 15 minutes before carving.
Enjoy!
If you have a bigger or smaller chicken you can calculate the times as given in this recipe.
No, I didn’t eat it all, but I bought a wonderful free range chicken last Sunday and it was still sitting in my fridge today, because I was never home in time during the week to roast it and there was no room in the freezer for it. As the date on it said I had to make it today and D. is out for a leaving do from work, I thought I’d just have to treat myself and have it anyways.
I wanted a simple, no faff recipe and I remembered seeing this one in Nigella’s Feast. It is very similar to my own standard roast chicken recipe, apart from that I usually add half an onion and some garlic to the cavity and sprinkle some paprika on the chicken before roasting, but I decided to go with Nigella’s even simpler version as she had never once failed me yet. Oh, and I usually baste my chicken a couple of times, so it won’t dry out, but even with not basting the chicken was good and not dry at all.
So, without further ado, here is and if anybody can tell me how to take a really good picture of a whole roasted chicken, please do, as I think it never looks as good as it smells and tastes.
Lemon Roast Chicken
1 chicken (1 1/2kg), at room temperature
1 lemon
1 tbsp Maldon salt
20-25 gr butter
olive oil
Preheat your oven to 220C/Gas 7.
Wash your chicken inside and out and pat dry with a paper towel.
Place the chicken, breast side up, in a roasting tin and rub the cavity with some of the salt.
Place half of the lemon in the cavity and rub the chicken with the butter and drizzle with a little olive oil.
Place in the middle of your oven and roast for 1 1/4 hours.
Remove from the oven and squeeze the juice of the other lemon half all over. Be careful when you do this as the hot fat at the bottom of the pan will start spluttering.
Sprinkle with the rest of the salt and allow to rest for 15 minutes before carving.
Enjoy!
If you have a bigger or smaller chicken you can calculate the times as given in this recipe.
14 comments:
I barbequed a whole chicken today as well Sylvie..great minds think alike as they say. Nigella's recipe has all the flavours I love:D
I just love, love lemon roast chicken...especially if the cavity is filled with fresh lemons and herbs.
But, what is Maldon salt?
Good old Nigella...she's never failed me yet!!
This sounds lovely Sylvie.xGloria
Mmmm, lemon roast chicken. Lovely. What time is supper?
I've always done my chicken this way Sylvie, except I put a bit of butter under the skin of the breast, some thyme and a few slivers of garlic. I also put some garlic and butter into the cavity of the chicken with the spent lemons and I lay it on a good sprig of thyme in the roasting pan. It's delicious! Lemon, chicken, garlic and thyme, not to mention butter...it's heaven on earth! Yours looks delish!
I adore this recipe by nigella and when I do roast chicken this is the recipe I use! Absolutely delish.
Maria
x
Val, we're obviously kindred spirits!
Sue, Maldon Salt is a special sea salt available here in the UK. If you google it there are links to US suppliers too, but you can just use any coarse sea salt or 1/2tbsp normal table salt instead.
Tulip, I agree you can usually rely on any of Nigella's recipes to turn out well.
Gloria, thanks.
Raquel, any time you like!
Marie, I usually add garlic and rosemary, but will have to give thyme a go as I love it, especially lemon thyme.
Maria, you're right it was a wonderful chicken and so simple.
Sylvie - that chicken looks great! I Love lemon and chicken together....Mmmmm YUM!
Lemony roast chicken is just the best. It looks wonderful to me (but I bet it tasted even better). What a treat!
That looks good! Lemon roasted chicken is the best!
This looks so comforting. It is really similar to a notorious Marcella Hazan roast chicken and lemon recipe i have made.
Roast chicken is always a winner with me. Yours looks delicious.
I just adore this recipe from Nigella and my what a fine looking roast chicken looks SO delicious mmmm
Rosie x
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