Roasted Lemon Chicken

By Master Chef on September 28th, 2019 · In Dinner, Fruits, Hanukkah Main Course, Herbs and Spices, Holiday Meals, Holidays, Meals, Meats, Regional and Ethnic, ROTD, Techniques

There’s nothing as satisfying as Roasted Lemon Chicken for a grand family dinner. Simple, delicious and spectacular.
Roasted Lemon Chicken1

Roasted Lemon Chicken

Prep time

12 hours

Cook time

45 mins

Total time

12 hours 45 mins

Author: Epicurus.com Kitchens

Recipe type: Main Course

Cuisine: Jewish

Serves: 4

Ingredients

2 Cups boiling water
1/3 Cup Kosher salt, plus additional
3 Tablespoons sugar
3 Tablespoons brown sugar
3 sprigs thyme
3 Tablespoons garlic cloves
1 1/2 teaspoons black peppercorns
1 Lemon, halved
1/2 Gallon cold water
2 chickens, whole
olive oil, as needed
3 lemons, zested, then sliced
ground black pepper, as needed
2 sprigs thyme for roasting

Instructions

In a large heat-proof bowl, combine boiling water with salt, sugars, thyme, garlic, peppercorns and lemon halves. Let rest for 20 minutes. Stir in cold water, add chickens and refrigerate overnight.
Remove chickens from the brine; discard brine. Drain well, pat dry, truss and rub with olive oil. Mix lemon zest with an equal amount of salt. Rub mixture over each chicken. Season with pepper. Add extra thyme sprigs to roasting pan.
Roast chickens at 425 degrees F. until cooked through, about 45 minutes. Let rest. To serve, quarter the chicken, serving half a bird to each guest.

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