Crispy Parmesan Roast Chicken With Lemon

Name: Crispy Parmesan Roast Chicken With Lemon
Total time: 1 min
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; 1/3 cup finely grated Parmesan

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Total: 1 hours, 15 minutes

Servings: 5

Cost: $5.43 /serving

Author : Melissa Clark

chicken lemon parmesan

Crispy Parmesan Roast Chicken With Lemon

Ingredients

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1 small lemon2 teaspoons kosher salt, plus more to taste1 teaspoon black pepper1 teaspoon chopped rosemary, plus 4 sprigsLarge pinch of red-pepper flakes, plus more for serving (optional)1 (3 1/2- to 4-pound) whole chicken, patted dryExtra-virgin olive oil, for drizzling1/3 cup finely grated Parmesan

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Instructions

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Step 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.

Step 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.

Step 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.

Step 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.