Roast Chicken with Lemon Marcella Hazan, revisited

Christine Dabney recently posted the roast chicken with lemon recipe by Marcella Hazan. It's been discussed a number of times, so I finally had to try it. I started with a 2.6 lb chicken, and used *very* little salt, loads of freshly ground pepper and *one* huge lemon (rolled and poked appropriately). I followed the recipe, but increased roasting times; I initially roasted the bird belly-down for an hour at 350F, then flipped her, and roasted her a good 40 minutes belly-up (also at 350). She wsa beginning to brown nicely. I cranked the heat to 400F and finished cooking her until she was nicely browned and the legs *just* started to separate. Now, let me preface what I am about to say by saying that I do not like meat. I generally wouldn't care if I ever ate another chicken. But DAMN, that was one awesome chicken! The breast meat was incredibly moist - the legs and thighs juicy and flavorful. I may never roast a chicken any other way, ever again.

For those who missed it - here is the method/recipe:

I may try it next time with an orange to see how it affects the results.

Thanks, Chistine, and others, who have posted this recipe in the past. I am a *complete* convert.

-L.