Here comes the most famous, most purest and most delicious chicken dish by Marcella Hazan.
You only need a high-quality organic chicken and an organic lemon (Amalfi).
Of course I am aware of the fact that most of the people on this board know this recipe already. But despite the fact that I made this dish already several times, every time I am surprised how good and satisfying it is.
1 organic chicken
1 organic lemon (Amalfi)
optional: 1kg fingerling potatoes
Prick the lemon with a skewer, 30-40 times.
Now put the lemon inside the chicken.
Pre-heat oven to 180 C. Season the chicken with salt&pepper. Add chicken with breast down to a roasting tin or an ovenproof form. Put in the oven for 30min.
After 30min add potatoes and a bit oil, also salt. Now add the chicken with the breast upside for another 30min
5. After 30min heat oven to 200 C and let the chicken roast for another 20-30min
6. Carefully remove the lemon from the chicken and halve it. Let the juice combine with the chicken fat. ENJOY
I forgot about this recipe. It is how we always make chicken. Though I had garlic cloves and some herbs in the cavity. Sometimes sliced potatoes under the chicken. Or onions. Or both. So easy and so delicious. Everything we try another roast chicken recipe it never comes close to this one.
A variation I do here is rubbing finely minced preserved lemon under the skin then letting it sit all day to dry out and brine. Provides such a complexity to the citrus flavor that also penetrates the bird.
And I always season the cavity liberally.
Sometimes I add lightly toasted and freshly ground coriander seed to my wall/pepper blend. It plays really well with the lemon.
Tarragon and chervil also work well.
Yes I have seen the fan. But is that at room temp? I am reluctant to leave the chicken out at room temp for long – and you seem to agree. So I assume everyone does this in a refrigerator? Or am I missing a nice workaround that won’t kill me?
Good call from Brian! For me I don’t personally worry about a day at room temp under a fan if the bird is salted. The great majority of worry is surficial bacteria, and roasting takes care of both internal and external. A bit of light cure (salt or bacteria) on most protein is always a positive.