Crispy Parmesan Roast Chicken With Lemon
Published Jan. 15, 2020
- Total Time
- 1¼ hours, plus marinating
- Rating
- Comments
- Read comments
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Ingredients
- 1small lemon
- 2teaspoons kosher salt, plus more to taste
- 1teaspoon black pepper
- 1teaspoon chopped rosemary, plus 4 sprigs
- Large pinch of red-pepper flakes, plus more for serving (optional)
- 1(3½- to 4-pound) whole chicken, patted dry
- Extra-virgin olive oil, for drizzling
- ⅓cup finely grated Parmesan
Nutritional analysis per serving (6 servings)
491 calories; 36 grams fat; 10 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 7 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 39 grams protein; 714 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Finely grate 1 teaspoon 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.
- Step 2
Heat oven to 425 degrees. Place chicken, breast-side up, in a large skillet, sheet pan or roasting pan. Stuff cavity of chicken with rosemary sprigs. Drizzle breast with a little olive oil.
- Step 3
Roast chicken for 30 minutes. Sprinkle chicken all over with Parmesan, then 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.
- Step 4
Let chicken rest for 10 minutes. 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.
Private Notes
Comments
I plan to cut out the backbone and remove the keel bone from the breast. The bird will lie flat (aka spatchcock) so less cheese falls/drips off and carving up after will be super easy.
My method for a perfectly crisp-skinned whole roast chicken ( or parts) is a thin coating of mayonnaise. Don’t laugh.
I had a spatchcocked lemon chicken from Trader Joes that I left as seasoned, removed the lemon slices, dried off a bit and cooked according to the recipe, adding the parmesan halfway through. It turned out crispy and wonderful. Thanks for the great recipe!
Made this recipe exactly as described and it was perfection. Resting the seasoned chicken uncovered in the fridge for a few hours makes the bird so flavorful and juicy and the skin so crisp. The drippings combined with lemon juice make the best sauce ever. The crispy parmesan skin is genius and the flavor combination with the lemon, red pepper and rosemary is so delicious. This is my favorite roast chicken to make for a dinner party.
This is such an easy and DELICIOUS roast chicken! The skin gets beautifully brown and crispy and the bird comes out tender and tasty. Love it!
I expected this to be good - it's Melissa Clark - but it was more delicious than I had anticipated. As others have suggested, I spatchcocked the chicken; used lemon and pimenton in the rub (I'll try rosemary next time, but loved the pimenton); roasted on a bed of onions and lemon slices with potatoes scattered around the chicken. Absolutely delicious. Will make again. And again.
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