My mom makes the best roast chicken I’ve ever had. She finally agreed to let me share her recipe! It’s simple, straightforward, and works every time. You can keep your under-skin butter rubs and your brines and your trussing. This is how my Maymo makes chicken and you ain’t gonna find none better.
Thoroughly dry the chicken with paper towels. Salt the chicken cavity with 1 tablespoon of the kosher salt. Insert the pierced lemon and smashed garlic cloves into the chicken cavity. Secure the lemon and garlic inside the chicken by folding over the chicken skin flaps and piercing them together with a toothpick. Rub olive oil all over the chicken. Season the chicken liberally with remaining salt, pepper and Herbes de Provence.
Place in a roasting pan on a “V” rack or on two foil “logs” running parallel lengthwise in your roasting pan.
Roast in a 425°F oven for 1 hour or until leg juices run clear when pierced. To let the juices redistribute, tent the chicken with foil and let it rest for 15 minutes before carving and serving.
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I prepared this dish tonight and it was full of amazing flavor and it was super moist.
I did not have a whole lemon on hand nor did I have fresh garlic, but I used lemon juice and minced garlic that I did have on hand and it turned out wonderfully. This will be a repeat recipe and my husband is very happy about that. Thank you for sharing your recipe.
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