Marcella Hazans Roast Chicken With Lemons Recipes

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MARCELLA HAZAN'S ROAST CHICKEN WITH LEMONS



Marcella Hazan's Roast Chicken With Lemons image

When Marcella Hazan died in 2013, The New York Times invited readers to share their favorite recipes from her books. While her tomato sauce with butter and onion was the clear favorite, this astonishingly simple roast chicken and her Bolognese sauce were close runners-up.

Provided by The New York Times

Categories     dinner, roasts, main course

Time 2h

Yield 4 servings

Number Of Ingredients 4

3- to 4-pound chicken
Salt
Black pepper, ground fresh from the mill
2 rather small lemons

Steps:

  • Preheat oven to 350 degrees.
  • Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels.
  • Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity.
  • Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement.
  • Place both lemons in the bird's cavity. Close up the opening with toothpicks or with trussing needle and string. Close it well, but don't make an absolutely airtight job of it because the chicken may burst. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin.
  • Put the chicken into a roasting pan, breast facing down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the preheated oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected.
  • Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. There is no need to turn the chicken again.
  • Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt.

Nutrition Facts : @context http, Calories 863, UnsaturatedFat 38 grams, Carbohydrate 3 grams, Fat 60 grams, Fiber 1 gram, Protein 74 grams, SaturatedFat 17 grams, Sodium 976 milligrams, Sugar 1 gram, TransFat 0 grams

ROAST CHICKEN WITH LEMONS



Roast Chicken With Lemons image

Easy, peasy and so very yummy. This skin crisps up like it is fried but this is cooked in the oven. This is from Essentials of Classic Italian Cooking by Marcella Hazan (Knopf, 1995). She recommends the following: "If you want to eat it while it is warm, plan to have it the moment it comes out of the oven. If there are leftovers, they will be very tasty cold, kept moist with some of the cooking juices and eaten not straight out of the refrigerator, but at room temperature."

Provided by Maribel skadoo

Categories     Whole Chicken

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 4

1 (3 -4 lb) roasting chickens
salt
black pepper, ground fresh from the mill
2 small lemons

Steps:

  • Preheat oven to 350°F.
  • Wash chicken thoroughly in cold water, both inside and out. Remove all bits of fat hanging loose. Let bird sit for about 10 minutes on slightly tilted plate to let all water drain out of it. Pat thoroughly dry all over.
  • Sprinkle generous amount of salt and pepper on chicken, rubbing it with your fingers over all it's body and into its cavity.
  • Wash lemons and dry. Soften each lemon by placing it on counter and rolling back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a fork, trussing needle or toothpick.
  • Place lemons inside cavity. Close up opening with toothpicks or trussing needle and string. (I don't always do this but it helps keep the lemons from falling out). Don't make an absolutely airtight job of it because the chicken may burst. Leave legs in natural position without pulling them tight. If skin is unbroken, chicken will puff up as it cooks.
  • Put chicken in roasting pan, breast down. Do not add fat. Bird is self-basting. Place in upper-third of oven. After 30 min turn chicken breast side up. when turning do not puncture skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at he table later.
  • Cook for another 30-35 minutes, turn oven thermostat up to 400°F, cook and additional 20 min (Calculate 20-25 min total cooking time for each pound).
  • Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they will contain some juice; do not squeeze them, they may squirt.

Nutrition Facts : Calories 478.9, Fat 34.9, SaturatedFat 10, Cholesterol 160.4, Sodium 149.7, Carbohydrate 1.4, Fiber 0.4, Sugar 0.4, Protein 37.8

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Top Asked Questions

What is Marcella Hazan’s roast chicken stuffed with lemons?
Marcella Hazan is most well-known for her classic tome on classic Italian cooking and, of particular note, her tomato sauce. Less well-known, although no less loved by many, is her recipe for roast chicken stuffed with lemons. Besides its simplicity, it also has quite the colorful decades-old backstory.
How do you cook Marcella's chicken with two lemons?
As Marcella herself put it in the headnote to the recipe: "If this were a still life its title could be 'Chicken with Two Lemons.' That is all that there is in it. No fat to cook with, no basting to do, no stuffing to prepare, no condiments except for salt and pepper. After you put the chicken in the oven you turn it just once.
What was Marcella Hazan’s favorite recipe?
When Marcella Hazan died in 2013, The New York Times invited readers to share their favorite recipes from her books. While her tomato sauce with butter and onion was the clear favorite, this astonishingly simple roast chicken and her Bolognese sauce were close runners-up. —The New York Times
What makes Marcella's chicken recipes so delicious?
From a tomato, onion, and butter sauce that breaks all sauce-making rules to her super-simple roast chicken, Marcella had an unsung knack for defying convention to get at the heart of flavor, so her easiest recipes taste no more and no less delicious than any of her most complicated ones. (NB: That means they are very, very delicious.)

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