Kurczak Pieczony Z Cytryną

Ingredients · 4 servings

• 1Whole chicken, patted dry
• 2Lemon, zested and quartered
• 120 gButter, softened
• 4 cloveGarlic, minced
• 3 sprigRosemary, finely chopped
• 2 tspSalt
• 1 tspBlack pepper, freshly ground

Equipment

oven, roasting pan, roasting rack, mixing bowl, zester, knife, spoon, pastry brush, tongs, instant-read thermometer, carving board

Instructions

1. 1
   Gather Equipment

   Gather the measured ingredients, roasting pan, rack, bowl, zester, knife, spoon, brush, tongs, thermometer, and carving board. · 5 min

   What to look for: All ingredients and tools are ready on the work surface.

2. 2
   Make Butter Paste

   Mix softened butter with minced garlic, lemon zest, chopped rosemary, 8 g salt, and 2 g black pepper until spreadable. · 5 min

   What to look for: The butter looks pale, flecked with rosemary and lemon zest.

3. 3
   Loosen Skin

   Slide fingers gently under the breast and thigh skin, then push most of the butter paste underneath without tearing the skin. · 5 min

   What to look for: The skin lifts smoothly and the butter sits in an even layer beneath it.

4. 4
   Fill Cavity

   Place the quartered lemons inside the chicken cavity, keeping the bird compact so the citrus steams the meat as it roasts. · 3 min

   What to look for: The lemon quarters fit snugly inside the cavity.

5. 5
   Season Outside

   Rub the outside with the remaining butter paste, then season evenly with the remaining 4 g salt and 1 g black pepper. · 4 min

   What to look for: The chicken is glossy, evenly seasoned, and centered breast side up on the rack.

6. 6
   Roast Chicken

   Roast at 190°C / 374°F for 1 hour 50 minutes, basting with pan juices every 15 minutes to keep the skin fragrant. · 1 h 50 min

   When it is done: Insert a thermometer into the thickest thigh; it must read 74°C / 165°F and the juices must run clear.

7. 7
   Rest Chicken

   Transfer the roasted chicken to a carving board and rest for 15 minutes so the juices settle before carving. · 15 min

   When it is done: Confirm the thigh held at 74°C / 165°F before resting.

8. 8
   Carve Serve

   Carve the chicken into portions and serve with spoonfuls of the lemony pan juices over the meat. · 5 min

   What to look for: The carved meat is moist, lightly perfumed with lemon, garlic, and rosemary.