Poulet au Citron (Lemon Chicken)

Description: A French way to cook a whole chicken

Serves: 2 to 4 (depending upon the size of the chicken)

Time: 2 hours

Ingredients:

1 whole chicken

Fine sea salt

Fresh ground black pepper

2 lemons, quartered lengthwise

small bunch of thyme

butter

Preparation:

Heat oven to 425 desgrres

Season cavity with salt and pepper

Place lemons and thyme in the cavity. Truss closed.

Rub the skin with butter. Season all over with salt and pepper

Place chicken on its side on a roasting rack in a roasting pan. Cook for 20 minutes

Turn chicken to its other side and cook for another 20 minutes

Turn chicken breast side up and continue roasting for 20 more minutes.

Reduce heat to 375 degrees.

Turn the chicken breast side down at an angle with its tail in the air (this allows the juices to flow down into the breast meat.

Roast until juices run clear about 15 minutes

Remove from oven and season generously with salt and pepper

Turn off oven

Transfer to a platter breast side down and tail in the air.

Cover loosely with foil

Place in the oven with the door opened. Let rest from 10 to 30 minutes

Remove the lemons from the cavity.

Carve the chicken.

Squeeze the lemons all over the cut poultry, extracting as much juice as possible.

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