Crispy Chicken with Lemon and Pepper in the Oven
Votes: 1
Time: 2 hours 20 minutes
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
This recipe yields a flavorful chicken with juicy, tender meat, a citrusy, spicy flavor, and a super-crispy skin. The chickens are baked whole in the oven on a rack over a roasting pan with white wine, which will infuse the chicken with even more flavor as it evaporates. Before roasting, rub the entire surface of the chicken with a paste of butter, lemon zest, and herbs, adding a little under the skin. Let it dry uncovered in the refrigerator for a few hours—this will ensure the skin will be perfectly crispy after roasting. Below, we'll also explain in detail how to properly carve the chicken so you get neat, not ragged, pieces on your holiday table.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g unsalted butter, room temperature
- Grated zest and juice of 1 lemon
- 2 cloves of garlic
- 2 tsp chopped fresh thyme
- 2 tsp paprika
- 2 chickens weighing 2-2.2 kg each, wash and dry
- 1 cup dry white wine
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 200°C. In a food processor, pulse the butter, lemon zest and juice, garlic, thyme, paprika, 2 teaspoons salt, and 1 tablespoon black pepper until smooth.
- Place the chicken carcasses on a rimmed baking sheet. Loosen the skin on the breasts and thighs with your fingers. Rub about three-quarters of the spiced butter under the skin, and rub the rest over the entire surface of the chicken. Refrigerate, uncovered, 2-8 hours before roasting.
- Tie the chicken legs together with twine and tuck the wings under the chicken. Place them breast-side up on the rack in a large roasting pan. Pour wine into the roasting pan and place in the oven; roast until golden brown and the internal temperature reaches 165°F (76°C) in the thickest part of the thigh, about 1 hour 50 minutes. Cover the chicken with foil if the skin is browning too quickly.
- Let the chickens rest for 10 minutes before carving (see below). Sprinkle with salt.
- Grab one of the legs with tongs and pull it away from the chicken; cut the skin with kitchen shears.
- Pull the leg outward and back to open the joint; remove it with scissors. Repeat on the other side.
- Using scissors, separate the drumsticks from the thighs.
- Cut off the wings as close to the chicken as possible.
- Insert scissors into the tail section of the chicken and cut along the breastbone.
- Pull one of the breasts back and cut it away from the spine. Repeat on the other side.
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