I have made this wonderful roasted chicken twice recently. The grated Parmesan forms a crispy and delicious topping on the skin and the meat is very nicely seasoned with fresh rosemary and lemon zest. I served it with roasted potatoes and vegetables on both occasions.
The recipe was adapted from The New York Times, contributed by Melissa Clark. If roasting vegetables with a short cooking time, such as asparagus, it would be amazing to roast them in some of the pan juices while the chicken is resting. I drizzled my roasted potatoes and other vegetables with the lemony pan juices after they were cooked. Great.
Yield: Serves 4 to 6
- zest and juice from 1 lemon, divided
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 1 teaspoon chopped rosemary, plus 3 to 4 sprigs
- large pinch of red-pepper flakes, plus more for serving, optional
- 1 (3 1/2- to 4-pound) whole chicken, patted dry
- extra-virgin olive oil, for drizzling
- 1/3 cup finely grated Parmesan (I used Parmigiano-Reggiano)
- parsley, for garnish, optional
- Finely grate the zest from the lemon and place it in a small bowl. (Save the zested lemon for the drippings.)
- Stir in 2 teaspoons salt, pepper, chopped rosemary and red-pepper flakes, if using.
- Season the chicken inside and out with salt mixture. Let sit at room temperature for 20 minutes or refrigerate uncovered for up to overnight.
- Heat oven to 425 degrees. I set my oven to convection roast.
- Place chicken, breast-side up, in a large skillet, sheet pan or roasting pan. (I used a 12-inch cast iron skillet.)
- Stuff cavity of chicken with rosemary sprigs. Drizzle breast with a little olive oil.
- Roast chicken for 30 minutes.
- Remove from the oven and sprinkle chicken all over with Parmesan.
- Return pan to the oven and continue roasting until bird’s juices run clear when skin is pierced with a knife and the skin is golden, 25 to 30 minutes longer. (I used an oven probe and cooked the chicken until the breast reached 165 degrees.)
- Let chicken rest for 10 minutes. (I tented it with aluminum foil.)
- Squeeze juice from the zested lemon, to taste, into the pan drippings and season with more salt and red-pepper flakes if you like.
- Carve and serve with drippings spooned over the meat. Garnish with chopped parsley, if desired. (I also had extra drippings available at the table.)