White meat and citrus fruit is a classic combination—in this recipe, delicate chicken meat is enlivened by the fresh, lively aroma of lemon. Always use unwaxed, organic lemons. The cooking time for chicken depends on the age of the bird, but also on how it has been farmed and how active it has been during its life. Always make sure that chicken is thoroughly cooked, otherwise it will be dangerous to eat—check if the meat is fully cooked by inserting a skewer into the fattest part of the leg to see if the juices run clear. To give your chicken a crispy, golden skin, increase the oven temperature for the final minutes of cooking, taking care not to dry the meat out.
Serves: 4
Preparation Time: 30 Minutes
Cooking Time: 1¼ Hours
Ingredients
1 chicken
1 lemon, halved
2 tablespoons/25g butter
1 garlic clove, peeled
2 tablespoons olive oil
juice of 1 lemon, strained
1 fresh flat-leaf parsley sprig, chopped
salt and freshly ground black pepper
Method
Preheat the oven to 180°C/Gas Mark 4.
Gently rub the chicken cavity with one of the lemon halves, then slice the remaining half. Stuff the cavity with the lemon slices, half the butter, and the garlic.
Place the chicken in a roasting pan (tin) with the olive oil and remaining butter, season with salt and pepper, and roast in the oven for 35 minutes.
Sprinkle the lemon juice over the chicken, return to the oven, and roast for another 40 minutes, until tender and cooked through.
Cut the back and breast of the chicken into four pieces, pull off the wings and legs, and place the meat in a warmed serving dish.
Sprinkle with the parsley and serve.
Recipe extracted from The Silver Spoon Classic published by Phaidon
Published by Phaidon, The Silver Spoon Classic is a luxurious collection of 170 iconic recipes from Italy’s incredibly diverse regions. With dishes for all tastes and seasons, it’s a definitive guide to preparing the most important, authentic Italian meals. Enjoy the easy and delicious recipes on the pages ahead, adding a taste of Italy to your table.
