Lemony Oniony Chicken Lorenza

By • January 16, 2012 • 8 Comments

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Author Notes: Robust flavors of lemon and onion dominate this roast chicken. The combination of acids in the onion and lemon, along with the salt, help to tenderize the bird as they act as both a brine and a basting medium.LE BEC FIN

Serves 4

  • 1 3 1/2 pound chicken
  • 1 large yellow onion, grated on large side of grater, like for cheddar cheese
  • 2 lemons, juiced
  • 2 tablespoons kosher salt
  • 1 1/2 tablespoon coarsely ground fresh black pepper
  • 4 ounces unsalted butter,melted just before use so it doesn’t get thick
  1. Rinse chicken in cold water and dry thoroughly with paper towels. In a ceramic or glass baking dish slightly larger than the bird, place the chicken on its back, and fold the wings behind its 'head’ (think of it lying on the beach with its hands under its head and its elbows out!).
  2. Put half the salt in the palm of your hand and pat to cover the breast side (top) of the bird. Take the remaining salt in your palm and pat it all over the back of the bird and inside the cavity. Do the same with the pepper. Place the bird on its back. Pat the grated onion all over the top of the bird, saving a little for the bottom side and the cavity.Pour the lemon juice all over the top of the bird and a little in the cavity. Pour the melted butter to cover the top of the bird
  3. Let the chicken rest at room temperature for a minimum of 6 hours, or refrigerate overnight and remove from refrigerator 2 hours before cooking.
  4. With the oven at 400 degrees F, roast the bird for 20 minutes (or 15 minutes if it is getting too brown). Remove the bird from the oven; turn down the oven to 325 degrees F . Turn bird on its side and baste it with the pan juices. Roast 15 minutes, turn onto the other side, baste and roast 15 minutes. Turn on its breast, baste and roast 15 minutes. Turn bird over. Legs should be loose in their sockets. If not, baste and bake another 15 minutes on its back, til browned and legs are loose.
  5. Remove from oven and let sit 10 minutes. Baste and serve with basmati rice to absorb the piquant sauce.
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Photo_squirrel

8 months ago LE BEC FIN

I made this the other night and put potato wedges and sunchoke pieces around the bird (not under) the vegs absorbed the juices on their bottoms and got crispy on the tops. yum! thx for the inspiration, youall!

Dsc00859_2

over 2 years ago creamtea

I also like the idea of the bird at the beach :)
I usually make a lemon garlic chicken, but I like the explanation that the onion juice acts as an acid to tenderize the meat.

3-bizcard

over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

You are right I get ahead of myself sometimes. Will try as written then let the creativity flow. I have roasted potato with the bird before, I find that if I use a pan thats larger than you would normally use the potato may absorb some of the pan juices but they get crisper. My Mom used to do that and it was delicious, she put carrots, onions and potato the last 30 minutes or so before the bird was done and it was one of my favorite meals,

Photo_squirrel

over 2 years ago LE BEC FIN

that's an excellent idea, to just do it the last 1/2 hr or so. excellent!

Photo_squirrel

over 2 years ago LE BEC FIN

sd, i have often thought of roasting it with potato wedges around it (not under, because i like them crusty), but i have been afraid that they would absorb all the juices that i want to serve the chicken with. Though there are alot of butter/juices. but def put the onion on/all over the bird or you won't get that tenderizing effect and that robust onion flavor. Maybe try it first as written, and then mess with it on the next go? I try to control myself to do this myself, with new recipes, though i am often convinced that they must be changed from the get-go!

Photo_squirrel

over 2 years ago LE BEC FIN

sd, that's a cool idea too. i forgot to mention that grating the onion produces all that onion juice- which goes down into the meat- onion juice being an acid (tenderizer) along with the lemon juice. Hope you'll try it and report back some time. i'm new to food52, so thanks much for the comments.

3-bizcard

over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I am going to try it, I am thinking of grating carrots and celery also maybe put some grated onion on the bird and then make a bed of carrot, onion and celery. I think it would be delicious and make for a intense jus!! I really like this recipe.

3-bizcard

over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

interesting technique grating the onions, I love roasting chicken with lemon and onion I usually just throw an onion in the cavity along with a lemon and some herbs. This sounds great. Have to laugh at the site of the chicken with his hands under his head on the beach. I think the grated onions would also be great as a bed to sit the chicken on, Nice,