Posted on: Wednesday, May 4, 2005
SEVEN OR LESS
Roast your chicken to perfection
By Renee Schettler
Washington Post
Roasting individual bone-in, skin-on chicken parts rather than an entire chicken allows the meat to cook faster and alleviates the need for messy carving.
Exposing the chicken to an initial blast of high-temperature heat, then finishing it at a more moderate temperature, ensures a crisp skin and a moist, juicy meat.
In a bowl, combine the lemon zest, rosemary, oil and plenty of both salt and pepper. Rub the mixture evenly over the surface of the skin. Arrange the pieces in a roasting pan.
Roast the chicken for 15 minutes. Reduce the oven temperature to 375 degrees and continue to roast until the juices run clear when a thigh is pierced with a skewer, 15 to 20 more minutes, depending on the size of the pieces. The chicken is done when a thermometer inserted in the thickest portion registers 180 degrees. (White meat cooks more quickly than dark meat. Depending on the size of the chicken pieces, it may be necessary to remove the breasts and wings before the thigh and drumsticks.) Transfer the chicken to a platter and set aside to rest for a few minutes before carving.
* NOTE: In this recipe, minced rather than grated lemon zest is preferred; the larger bits of minced zest have a far more flavorful effect than tiny specks of grated zest. To mince the zest, first use a vegetable peeler to remove strips of the yellow zest (but not the underlying white pith). Then place several strips on top of one another and slice into very narrow strips, then cut the strips crosswise into very fine mince. Makes 4 servings.
Adapted from "Michael Chiarello's Casual Cooking" (Chronicle, 2002).
Per serving (white and dark meat, with skin): 381 calories, 34 g protein, 2 g carbohydrates, 26 g fat, 127 mg cholesterol, 6 g saturated fat, 194 mg sodium, 1 g dietary fiber
Chicken With Rosemary and Lemon