Cooking a whole chicken is a little less intimidating than cooking a whole turkey, but in both cases, avoiding a dry bird is the goal. The key to this recipe’s moist and tender meat is ensuring the chicken is fully bathed in the lemon juice and spice mixture. In addition to yielding tender pieces, the process also results in a bright, mouthwatering flavor.

This recipe yields 1 roast chicken

INGREDIENTS

1 5-pound whole chicken
1 lemon, juiced
1 teaspoon sea salt
1 teaspoon ground black pepper
1 teaspoon thyme
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon oregano

1 2.25 kg whole chicken
1 lemon, juiced
1 teaspoon sea salt
1 teaspoon ground black pepper
1 teaspoon thyme
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon oregano

Directions

1. Remove chicken from refrigerator 20 minutes before desired baking time, allowing it to come closer to room temperature.

2. Preheat oven to 400 degrees Fahrenheit / 200 degrees Celsius.

3. Drizzle lemon juice into the bottom of a clear glass baking dish large enough to fit chicken. Add all spices to dish.

4. Using cold water, thoroughly rinse chicken in an empty sink. Remove innards.

5. Dry chicken thoroughly with a paper towel.

6. Use sea salt to salt the top and underside of skin.

7. Place prepared chicken in baking dish, using your hands to rub juice and spice mixture until the entire chicken is covered. For extra flavor, be sure to get under the skin.

8. Place in oven and bake for 1 hour.

Tips

**I use a Le Creuset baking dish with a lid. After 45 minutes in the oven, remove lid to brown and crisp the outside of the chicken skin for the last 15 minutes.