In-Law Chicken

This recipe is based on the original “Enagement Chicken” from Glamour magazine.  After finding nothing particularly remarkable about it, I modified it slightly into a simple but elegant recipe that will make even the most timid cook look like a pro!  The lemony flavored pan juices make an out-of-this-world gravy.

• 1 whole Chicken, approximately 4 pounds
• 1 tablespoon Kosher Salt
• 2 medium Lemons
• 1 tablespoon Pepper
• 1/2 cup Lemon juice

Place rack in lower third of oven and preheat to 425 degrees.

Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until it reaches room temp (about 15 minutes).  Pat dry with paper towels.  Pour lemon juice all over the chicken (inside and outside).  Season with salt and pepper.  Prick the whole lemons three times with a fork and place deep inside the cavity.  (Tip: If lemons are hard, roll on countertop with your palm to get juices flowing.)

Place the bird breast-side down on a rack in a roasting pan, and bake uncovered for 30 minutes.  Lower temperature to 375°F.  Remove chicken from oven and turn it breast-side up (use wooden spoons!); return it to oven until done (thermometer pops up, or dark meat registers a temperature of 160°F). Test for doneness; a meat thermometer inserted in the thigh should read 160 degrees, or juices should run clear when chicken is pricked with a fork.

Let chicken rest with a foil tent for 15 minutes before carving. While chicken is resting, scoop solid fat from roasting pan into a medium saucepan.  Add an equal amount of Wondra (or other) flour and mix well over medium heat.  When thickened, add remaining juices from bottom of roasting pan, and enough flour to thicken.

Serve chicken with gravy.

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