Only three ingredients in this super juicy, super healthy and absolutely yummy roasted chicken.
Take a full bird with skin. Clean and pat it dry. Rub a lot of salt on it. You can use as much as three or four tablespoons without worrying about it. Squeeze in the juice of two lemons. Massage it into every nook and cranny of the bird.
Refrigerate it for at least a day.
Remove the chicken at least an hour prior to actually cooking it. It must be at room temperature. Using a kitchen napkin pat it dry and remove excess salt.
One hour inside an oven set to 180 degrees Celsius.
A thermometer reading of about 165 F is recommended. Do not go beyond that. Very very important that you don’t cross that temperature.
Also check the juices that drip from the chicken. They must be clear.
Let the chicken rest for about fifteen minutes. Carve it using kitchen shears.
Heat a girdle pan. Once it’s very hot, place the pieces skin side down for a quick sear.
The breast pieces are juicy. The legs absolutely divine.