Master Cleanse Chicken Recipes from The Kitchn

By susanwadle

Ingredients

• 1 3-4 pound roasting chicken
• 1 small whole lemon
• 2 tablespoons lemon juice
• 2 tablespoons maple syrup
• 1 tablespoon lemon zest
• 2 teaspoons ground cayenne pepper
• 1 tablespoon coarse salt

Details

Servings 2
Adapted from thekitchn.com

Preparation

Step 1

Check the chicken for a packet of giblets. If there is one, remove it and discard or reserve for another use. Pat the chicken dry with a paper towel, inside and out, and put it on a plate. Slice the lemon in half and place it inside the cavity. Fold under the wings and tie up the legs either with kitchen twine or by slicing a slit in each side of the fat around the neck and inserting the end of the drumsticks in the opposite side.

In a small bowl, combine the lemon juice, maple syrup, lemon zest and cayenne pepper.

Place the chicken in a gallon-size zippered plastic bag. Pour the lemon mixture all over the chicken. Sprinkle it evenly with salt. Seal the bag with as little extra air as possible. Refrigerate for 24-48 hours.

Preheat the oven to 475°F and put in a heavy cast iron skillet. Take the chicken out of the refrigerator and pat it dry again.

When the oven is fully heated, place the chicken breast-side up in the skillet. Roast for about 25 minutes, or until it is getting golden, then flip it over. If it browns deeply, turn the heat down to 400° and tent lighting with foil. Roast for another 15 minutes, then flip it again and baste with the remaining marinade, then cook to re-crisp for about 10 minutes. When you flip it the second time put a meat thermometer in the meatiest part of the thigh and check the temperature. When it reaches 180&degF it is ready. Remove the chicken immediately and tent it with foil. Let it rest at least half an hour before serving.