Perfect Roast Chicken 2

By adriennehannis

Ingredients

• 3-4 pound chicken
• coarse salt
• 1 lemon
• 1 small onion, quartered

Preparation

Step 1

1. Take the chicken out of the fridge about 30 minutes to an hour before you plan on roasting it. Rinse it and generously salt the inside and outside. Let it drain on a paper towel-lined plate.

2. Preheat the oven to 450 degrees. Place the chicken in a cast iron pan, or other roasting pan. Zest the lemon over the top of the chicken (optional, it doesn’t make the chicken look as pretty cooked as it would if you use just salt). Quarter the lemon and stuff it inside, along with the onion pieces.

3. Place the pan in the oven and cook for 1 hour. Check the doneness by cutting into the leg joint – if the juices aren’t clear, chuck back in the oven for another 5 minutes and check again. When done, let rest for 15 minutes before carving.

4. While the chicken is resting, on a plate or rimmed cutting board, you can deglaze the pan and boil it down to make your little sauce.