Crispy Parmesan Roast Chicken With Lemon

Roast chicken is a staple in our house. It requires some time but is easy, delicious, and has endless variations. We usually have some leftovers for a chicken salad lunch the next day.

Most of my go-to roast chicken recipes involve garlic but the short ribs on Sunday depleted my supply and a snow storm was raging. I found this Melissa Clark recipe that required no garlic and called for two of my favorite ingredients — lemon and parmesan.

The recipe couldn’t be simpler and the skin turns out SO good. Even if you don’t usually eat the skin, you really need to with this recipe. Adding lemon juice to the jus makes a bright sauce for the meat.

I served the chicken with roasted broccoli (cooked at the same 425 degrees for 20-25 min) and left over Celery Root Puree from other night. Perfect for a snowy evening.

Crispy Parmesan Roast Chicken With Lemon

Melissa Clark, NYT Cooking

INGREDIENTS

• 1 small lemon
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon black pepper
• 1 teaspoon chopped rosemary, plus 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
• ⅓ cup finely grated Parmesan

PREPARATION

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.
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.
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.
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.