5 Ingredients or Fewer
Lemoniest Roast Chicken
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10 Reviews
Jacque
November 28, 2020
Should the chicken be covered while it’s brining? Seems like it would dry out in a day or two.
IWearTheHat
May 15, 2021
The instructions do say to leave it uncovered. I haven't seen anyone say they did anything different.
Violet L.
February 25, 2025
Dry brining means DRY, and covering it will not produce a dry bird. Don't be reluctant to let the chicken dry in the fridge. What this will produce is a beautiful browned chicken with crispy skin. I have let a chicken brine for 2 days before roasting, and it was delicious. Be advised: that chicken takes up a lot of space in the refrigerator!
Lucia
February 27, 2020
It's a good sign when you're three picky children, aged 5, 5 and 3 walk into the house and immediately ask "MMM. What's that delicious smell?"! My whole family enjoyed it.
Jenny
February 10, 2020
It's true that this is lemony, but that is hardly the story I would tell because this was just the best roast chicken I have ever made. I brined my chicken for two days, roasted for 65 minutes, and it was moist and juicy. The sauce made from the pan drippings and lemon juice was insanely delicious. This will be my go-to in the future.
pamela
January 26, 2020
oh you missed the standby chix n lemon trick: squeeze the juice between the meat and the skin!
Emma L.
February 10, 2020
Ooh! I actually haven't crossed paths with this trick before—will have to try it soon.
Ruby M.
February 27, 2020
Hi! Sorry, can you elaborate on this trick? Do you mean adding lemon juice between the meat and skin before the brine?
Also, when massaging the salt brine on the chicken, does the lemon zest/salt mix go under the skin, or over the skin?
Thanks!
Also, when massaging the salt brine on the chicken, does the lemon zest/salt mix go under the skin, or over the skin?
Thanks!
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