You hear it all the time: Roast one chicken, have dinner for a week. A few weeks ago, I did just that.

I roasted a 6-pound chicken using the best and easiest recipe ever: “Chicken with Two Lemons” from Marcella Hazan’s Classic Italian Cooking. Basically, you rub the chicken with salt and pepper, place two small lemons (pierced liberally with a toothpick) inside, close it up with toothpicks and pop it in the oven. For a 6-pounder, I roast it at 350 degrees, breast side down, for about an hour; turn it breast side up (this is the hardest part but still not difficult) and continue roasting for another hour; then More…

Category: Cooking, Recipes // Posted on February 11, 2010 // Leave a Comment