1 whole chicken (approximately 4 pounds)1/2 cup fresh lemon juice,plus 3 whole lemons—including 1 sliced for garnish1 tablespoon kosher or coarse sea salt1/2 teaspoon freshly ground pepperFresh herbs for garnish (4 rosemary sprigs,4 sage sprigs,8 thyme sprigs,and 1 bunch fl at-leaf parsley)
Position an oven rack in the upper third of the oven and preheat the oven to 400°F.Remove the giblets from the chicken,wash the chicken inside and out with cold water,then let the chicken drain,cavity down,in a colander for 2 minutes.
Pat the chicken dry with paper towels.Place the chicken breast-side down in a medium roasting pan fi tted with a rack and pour the lemon juice all over the chicken,both inside and out.Season the chicken all over with salt and pepper inside and out.
Prick 2 whole lemons three times each in three different places with a fork and place them deep inside the cavity.Chicken cavity size may vary,so if one lemon is partly sticking out,that's fine.(Tip: If the lemons are stiff,roll them on the countertop with your palm before pricking to get the juices flowing.)
Put the chicken in the oven,lower the oven temperature to 350°F,and roast,uncovered,for 15 minutes.
Remove the roasting pan from the oven.Using tongs or two wooden spoons,turn the chicken breast- side up.Insert a meat thermometer in the thigh,and return the chicken to the oven and roast for about 1 hour to 1 hour and 15 minutes or until the meat thermometer reads 180°F and the juices run clear when the thigh is pricked with a fork.Continue roasting if necessary.Keep in mind that cooking times in different ovens vary;roasting a chicken at 350°F takes approximately 18-20 minutes per pound,plus an additional 15 minutes.
Let the chicken rest for 10 minutes before carving.And here's the secret: Pour the juices from the roasting pan on top of the sliced chicken— this is the "marry me juice." Garnish with fresh herbs and lemon slices.
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