Extra-Juicy Lemon Chicken
In this easy recipe, you roast two chickens at once so that you will have dinner for tonight plus plenty of leftovers for making more delicious meals later in the week. Using a covered roaster results in an exceptionally juicy bird.
- 2 chickens, about 4 lb. (2 kg) each
- Kosher salt and freshly ground pepper
- 2 lb. (1 kg) Yukon Gold or fingerling potatoes
- 2 lemons, sliced
- 2 Tbs. chopped fresh thyme leaves
Preheat an oven to 350°F (170°C).
Rinse the chickens inside and out and pat dry with paper towels. Season the chickens generously inside and out with salt and pepper. Tuck the wing tips behind the back and tie the legs together with kitchen twine.
Place a roasting rack in a large covered roaster. Place the chickens, breast side up, on the rack. Arrange the potatoes and lemons evenly around the chickens. Sprinkle the chicken with the thyme. Cover the roasting pan with the lid.
Transfer to the oven and roast the chicken for 30 minutes.
Increase the oven temperature to 450°C (230°C) and remove the lid from the roaster. Continue roasting the chickens until a thermometer inserted into the thickest part of the thighs, away from the bone, registers 160°F (71°C), about 30 minutes more.
Transfer the chickens to a carving board, tent with foil and let rest for 15 minutes.
To serve, transfer the chicken and the potatoes to a serving platter; discard the lemon slices. Carve the chicken and serve. Serves 8.
Williams-Sonoma Test Kitchen