5-Ingredient Lemon Roasted Chicken

Close-up of a golden-brown roasted chicken with lemon slices and herbs, part of a 5-Ingredient Dinner Recipes (No Fail) article.

This recipe offers a simple and delicious way to prepare a whole chicken with just five ingredients. It's perfect for busy weeknights and guarantees a flavorful, moist result with minimal effort.

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Prep Time 15

Cook Time 1 15

Draining Time 10

Total Time 1 40

Servings: 4 people

Course: Dinner

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

1 3- to 4-pound chicken
Salt generous amount
Black pepper ground fresh from the mill, generous amount
2 Lemons rather small

Equipment

Roasting pan
Toothpick
Kitchen string

Method

Wash the chicken thoroughly in cold water, both inside and out. Remove all bits of fat. Let the chicken sit on a tilted plate for 10 minutes to drain. Pat it dry with towels.
Sprinkle salt and pepper generously all over the chicken, inside and out.
Wash and dry the lemons. Roll each lemon on the counter with firm pressure to soften. Puncture each lemon at least 20 times with a toothpick or similar sharp object.
Place both lemons inside the chicken cavity. Close the opening with toothpicks or trussing needle and string. Tie the legs together with kitchen string, but do not pull tight.
Place the chicken breast-side down in a roasting pan. Do not add cooking fat. Place the pan in the upper third of a preheated oven.
After 30 minutes, turn the chicken breast-side up. Avoid puncturing the skin.
Cook for another 30 to 35 minutes. Turn the oven temperature up to 400F (200C) and cook for an additional 20 minutes. The total cooking time should be about 20-25 minutes per pound.
Bring the chicken to the table whole. Leave the lemons inside until carved. Spoon the juices over the chicken slices.

Notes

Leftovers are tasty cold. Let them come to room temperature before serving, and moisten with some cooking juices.

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