Tuscan Lemon Chicken is one of the best roasted chickens that I make and a definite family favorite. Try serving this delicious chicken dish with Tomato Spanish Rice.
This delicious Tuscan Lemon Chicken recipe, comments, and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
More great Poultry Recipes and also learn how to Brine Poultry for a moister and tastier dish.
- 1 (3 1/2 pound) chicken, organic, butterflied*
- Coarse salt or sea salt
- 1/3 cup olive oil, extra-virgin
- 2 teaspoons lemon zest (about 2 lemons)
- 1/3 cup lemon juice, freshly-squeezed
- 3 to 4 garlic cloves, minced
- 1 tablespoon rosemary leaves, fresh, minced
- 1 teaspoon black pepper, freshly-ground
- 2 lemons, halved
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Sprinkle the chicken with salt on all sides.
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In a oven-proof ceramic or glass dish, large enough to hold the flattened chicken, combine olive oil, lemon zest, lemon juice, garlic, rosemary, and black pepper. Add the salted chicken to the marinade and baste, using a basting brush, the chicken with the marinade. Cover the dish with plastic wrap and refrigerate overnight. The next morning, turn the chicken over, cover again, and refrigerate until your are ready to cook.
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Remove the marinated chicken from the refrigerator at least 2 hours before cooking to let it come to room temperature.
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When ready to cook, preheat your oven broiler on high heat. Move your oven grill to the broiling position.
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In the dish you marinated the chicken, turn the chicken, breast side down, and place in the oven. Watch closely and when the chicken is just starting to brown, turn the chicken over (breast side up), using oven gloves and tongs, and let the other side brown slightly. Using the oven gloves, remove the baking dish from the broiler. Turn oven temperature to 375 degrees F. and move the oven grill down to a roasting position.
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Place the 4 lemons quarters (cut side down) around the chicken in the roasting pan. Place the chicken back into the over to finish cooking. Check the temperature of the chicken at about 45 minutes to see if the chicken is cooked enough. The chicken is done when a cooking or meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife and the skin should be golden brown). At this time, baste the chicken with the accumulating juices. Remove chicken to a cutting board, cover with aluminum foil, and allow to rest for 5 minutes.
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After resting, cut chicken into quarters, sprinkle with additional salt, and serve with the roasted lemon halves.
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To Barbecue or Grill: This chicken may also be grilled and the lemons place alongside using the indirect method of grilling. Any remaining sauce can be put into a saucepan and simmered for approximately 6 to 7 minutes; then pour over the chicken or served on the side.
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Makes 2 servings.
* Either ask your butcher to butterfly the chicken or do it yourself. To butterfly a chicken, lay it breast down on a cutting board. Using very sharp kitchen shears, cut alongside the backbone on both sides; remove the backbone. Spread the chicken open, flip it over, and cut around and remove the breast bone using a bone knife.
Source: This recipe has been adapted from a recipe by Ina Garten of Barefoot Contessa.