When life gives you lemons… Shove them in a chicken and roast it.
At least that’s one option. You could also use the lemons to make lemon bars with a crumbly, buttery crust, but who does that?!
The idea of cooking a whole chicken has always freaked me out. I don’t know exactly why…maybe because the only roast chicken I have ever consumed came pre-made from the deli. Hot, steaming, ready to eat. Or maybe because I thought it was this overly difficult process, like trying to install a fan in your bedroom with your father (the fan was eventually installed). Whatever the reason, I have always avoided cooking a whole chicken.
Until yesterday, that is. I took the day off rom work yesterday, and was left with some extra time on my hands. My options included A)doing sociology homework B)doing human anatomy homework C) making pumpkin brownies D)roasting a whole chicken or E) laying in bed staring with my eyes closed imaging I was a superstar living the posh life in my beach house in LA. At least with option E I could hire someone to make roast chicken for me! Alas, I went with option D, though options C was quite tempting.
So, at 3pm on my day off from work, I found myself standing in the kitchen in my PJ’s staring down at a huge honk of meat that was to be my roast chicken. I took a deep breath, said a little prayer, then got to work. The result was an incredibly moist meat that had me going in for seconds and thirds. Even my dad, who usually doesn’t eat what I cook, went if for thirds! I felt like I had accomplished something. One more thing off the bucket list. Sweet!
Honey-and Lemon-Glazed Roast Chicken
from Food and Wine (with minor adaptations)
2 T lemon juice
2 T low-sodium soy sauce
one medium-sized chicken
13 rosemary sprigs
13 garlic cloves, quartered
1 lemon, cut into wedges
Preheat oven to 450*F. In a small bowl, combine the honey, lemon juice and soy sauce. Set the chicken on a large rimmed baking sheet and tuck the wing tips underneath. Season the cavity with salt and stuff with 9 rosemary sprigs, lemon wedges, and 9 garlic cloves (quartered). Stuff the remaining garlic and rosemary under the skin covering the breast meat. Brush two-thirds of the honey glaze over the chicken and season with lightly with salt. Roast for 30 minutes in the middle of the oven.
Reduce oven temperature to 375*F. Rotate tray 180 degrees and brush with remaining glaze. Roast another 50 minutes or until juices run clear when the thighs are pierced. Transfer chickens to ac carving board and let rest 15 minutes. Carve and serve. I think I’m going to go make those pumpkin brownies now!