Lemony Oniony Chicken Lorenza

January 16, 2012
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 1 4 1/2 pound chicken, spatchcocked, flattened , and squeezed into a 9 or 10" square ceramic pan
  • 1 large yellow onion, grated on large side of grater, like for cheddar cheese
  • 2 lemons, juiced
  • 2 tablespoons kosher salt
  • 1 1/2 tablespoons coarsely ground fresh black pepper
  • 4 ounces unsalted butter,melted just before use so it doesn’t get thick
In This Recipe
  1. 1. Rinse chicken in cold water and dry thoroughly with paper towels.Spatchcock it, hit and push down on the breast bone to flatten the bird, and squeeze it into a 9"=10" square ceramic or glass baking dish that just fits or is slightly larger than the bird. Fold the chicken 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,under the skin of the breasts,and saving the rest for the bottom side and the cavity.Pour the lemon juice all over the top of the bird , under the breast skin,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). Turn down the oven to 325 degrees F . Roast about 1 hour, basting every 15 minutes, under the skin and on top. 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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  • creamtea
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom. I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??! While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines. Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!) I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.