Lemon roasted chicken is one of the easiest recipes ever. Everyone should know how to make a basic roasted chicken. This is the Italian version, Pollo Al Limone.
The simplest recipe!
These days too many recipes are just a competition to see who can add the most ingredients. In Italy, it’s always quality over quantity that wins. This recipe has been my go-to roasted chicken recipe for over 35 years. Although my culinary school training was classical French cuisine, we spent two weeks studying the two other most influential cuisines; Chinese and Italian. Our Italian chef, Carlo Middione, took us the the markets and restaurants in San Francisco that showcased the best cheeses, wines, and meats. This Lemon Roasted Chicken was the most memorable for its simplicity. (This post was originally published on October 1, 2011 and has been updated to contain nutritional information. As an Amazon Affiliate, I may earn a small commission on qualifying purchases.) The ingredients? Just a fat roasting hen, a whole lemon, a brush of olive oil to the skin, and a shower of kosher salt. That’s it. We students, fresh from 4 months of French cooking, were eager to add more. “Herbs? Garlic?” we asked. “Butter?” Nope. As promised, the meat of the chicken was unbelievably moist, with a hint of lemon.
This lemon roasted chicken is simple to make. Simply poke the lemon all over with a fork or knife, stuff it in the cavity of the chicken, rub or brush the breast with a bit of olive oil, then sprinkle with a liberal dusting of kosher salt. Rub a little Roast at 350*F. for about an hour and a half, (for 4-5 pound chicken) or until the internal temperature is 165-170*. Nothing else.
Do I need to rinse chicken before cooking?
No need to rinse chicken before cooking. In fact experts warn that rinsing raw chicken can actually spread salmonella. Just pat the bird dry with paper towels.
Cooking tips for making the lemon roasted chicken
- Make sure you purchase the best quality chicken you can afford.
- Don’t forget to remove the chicken livers and neck from the cavity of the bird.
- Do not rinse. Pat chicken dry with paper towel.
- Before poking the lemon with a fork, press and roll it a bit to soften it. Then using a sharp knife, or fork, poke the lemon all over.
- Truss or pull the chicken’s legs together and tie with kitchen twine. While this step isn’t necessary, it makes for a prettier presentation.
- Poke the thickest part of the thigh. When the juice run clear, the bird is done. Using a kitchen thermometer, it should register 165 to 170 degrees F. I like this thermometer.
- Let the bird rest, tented with foil about 10-15 minutes before carving.
Lemon Roasted Chicken is healthy too.
Because this recipe contains just 3 ingredients, it’s naturally low-carb, gluten free, keto friendly and Whole30 compliant! This is the perfect dish for those with allergies or who have special dietary needs!
What to do with leftover chicken?
If you have leftover chicken, what can you do with it? A 4-5 pound roasted chicken usually yields enough meat for one meal for 4 people with plenty of leftover.
- A little chicken breast turns an ordinary Caesar Salad into a meal.
- Throw a bit of chicken into tortillas for Chicken Tacos. Serve with Cilantro Rice and Salsa Fresca
- Add shredded chicken to a Cold Sesame Noodle Salad
Lemon Roasted Chicken
Ingredients
- 5 lb. roasting chicken giblets and neck removed
- 1 large lemon pierced all over with a knife or fork
- 2 Tablespoons olive oil
Instructions
- Pre-heat oven to 350 degrees F.
- Remove giblets, liver and neck from chicken and pat dry with paper towel
- Place chicken in a baking pan fitted with a rack.
- Pierce a medium lemon all over with a fork or sharp knife. Place whole lemon inside of chicken and truss up legs. Give the bird a brush with the olive oil.
- Roast chicken, undisturbed for 1-1 1/2 hours or until juices run clear when thickest part of meat is pierced or internal temperature reads 165-170 degrees F. (do not over cook) Meat will be just done, with no trace of pink and very moist.
- Remove bird from oven and remove lemon from chicken. Place bird on a carving board, covered loosely with foil and allow to rest 15-20 minutes.
parrot says
This is cool!
Cynthia says
Thank you! Have a look around at other posts too! Zen and the Art of Chicken Salad, I Love You, Hands.
Heidy L. McCallum says
Awesome reading— enjoyed!
Joanne T Ferguson says
G’day! Always a good read…glad I did not miss your post today!
Cheers! Joanne
Marye says
Yum, This chicken looks fantastic, I love the flavor lemon adds!
Cynthia says
Thank you Marye!
allie @ Through Her Looking Glass says
I love this Hemingway chicken!!!! So simple and just a beautiful dish. Going to try this soon Cynthia!
Cynthia says
Thank you Allie!
[email protected] Faith Fitness says
Great dish! Love the touch added by the pic of the live chicken 😉
Cynthia says
Thank you Taylor!
Christina Conte says
YES! I’m so on board with less is better, but with better quality ingredients! If you have a fabulously fresh and organic chicken, the bird itself is so tasty! Wish more people would understand this!
Beatrice Poultney says
Looks excellent!
mimi rippee says
Nice. Simple and wonderful. This would be fabulous for Easter!
Ghulam Mohyudin says
Good to know that works too! I learn so much from you as well! Keep it up great post.
Raymund says
Ohhh my! can I have that whole thing on my own. Looks delicious!
Cynthia says
it’s definitely addicting Raymund!
tina says
I love a good delicious roasted chicken recipe and this lemon roasted chicken is it! Thanks!
Cynthia says
Thank you Tina! And so simple too!
ChihYu says
So delicious! Tender and juicy! And that crispy skin! Yum!
Cynthia says
thank you!
Stacey Crawford says
Wow, this was super simple to make and everyone loved it! Thanks for the recipe 🙂
yang says
How simple and delicious!
Cynthia says
thank you!
Laura says
This recipe is proof that sometimes the most simple recipes are the best. Who would have thought that just poking a lemon before stuffing it inside a chicken would infuse so much flavor? Brilliant!
Cynthia says
thank you Laura! Especially when it seems so many recipes have so many processed ingredients these days.
Donny says
I love how simple and easy this is. Thanks!
Cynthia says
Thank you Donny! It truly is simple!