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Marcella Hazan's Lemon Roast Chicken
I love roast chicken, but it is not ideal downsizing fodder, especially if slathered in butter or olive oil. But the legendary Marcella Hazan not only came up with a genius way of producing a moist, perfectly cooked bird with crispy skin, but as it is self-basted and therefore needs no extra fat, it is the most downsizing way to do it – but without losing any of the things that make roast chicken the thing we most want to eat.
- 2kg Chicken
- 1 unwaxed lemon
- Salt and pepper
- Preheat the oven to 180º / 160º / gas mark 4
- Season the chicken all over with salt and pepper.
- Prick the lemon a few times with a skewer and put it inside the chicken.
- Put the chicken upside down in a roasting tin and roast for 30 minutes.
- Turn chicken right side up and roast for another 30 minutes.
- Turn the heat up to 200º / fan 180º / gas mark 6 for 15 – 20 minutes to crisp up the skin.
- Check the juices run clear, and let it rest a few minutes.
And that’s it.
N.b. It will look pale and miserable and pretend it’s not cooking at all, but have courage: as soon as the heat is turned up, all will be well.
Diva notes.
About Chicken:
Cooking Times
If you have a bigger or smaller chicken, cook it for 15 minutes per 500g and turn the oven up for the last 15 – 20 minutes.
Downsizing Realities
If you want to increase downsizingability, eating the breast rather than all of the skin is a better option.
Alas.
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