Introduction
There are some recipes that stay with you forever — not because they’re flashy or complicated, but because they’re perfect in their simplicity. Marcella Hazan’s Roast Chicken With Lemons is one of those recipes.
I remember the first time I made this iconic Italian roast: a rainy Sunday afternoon, craving something comforting but elegant. I didn’t have fancy herbs, no special rubs, no overnight brining. Just a chicken, two lemons, and a little salt. Honestly, I was skeptical — could something this simple really be that good?
One hour later, the answer was a resounding yes. The kitchen smelled incredible — warm, citrusy, deeply savory. The chicken emerged from the oven with crisp golden skin, tender meat that practically melted off the bone, and a light lemony juice that was better than any gravy I’d ever made.
Marcella Hazan, often called the “godmother of Italian cooking,” built her reputation on elevating everyday ingredients into something extraordinary. Her roast chicken with lemons is a masterclass in minimalism — no butter, no oil, no basting. Just trust the process. And the result? Pure perfection.
Whether you’re roasting your first chicken or you’re a seasoned cook looking for a reliable showstopper, this recipe deserves a place in your kitchen repertoire. Let’s make Marcella Hazan’s Roast Chicken With Lemons together.
Ingredients
Here’s everything you need to make this classic dish:
For the Chicken:
- 1 whole chicken (about 3 to 4 pounds)
- 2 small lemons
- Kosher salt (about 1 teaspoon per pound of chicken)
- Freshly ground black pepper (optional)
Substitution Ideas:
- Chicken: A Cornish hen works beautifully for a smaller portion. For a bigger gathering, you can roast two chickens side by side.
- Lemons: Meyer lemons add a slightly sweeter, floral note. If you don’t have lemons, try small oranges for a different citrus twist.
- Salt: Sea salt or flaky salt can be used for a more rustic finish.
- Black Pepper: Marcella’s original recipe doesn’t call for it, but a light sprinkle won’t hurt if you love pepper’s subtle bite.
That’s it. No butter, no oil, no herbs. It’s almost shocking how short the ingredient list is — and that’s exactly why it works.
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 350°F (175°C). This moderate temperature ensures the chicken cooks evenly without drying out.
2. Prepare the Chicken
Remove the giblets from inside the chicken cavity (if included). Rinse the chicken thoroughly with cold water, both inside and out, then pat it completely dry with paper towels.
Pro Tip: A dry chicken equals crispier skin. Take your time here — moisture is the enemy of that golden roast.
3. Season Generously
Sprinkle salt liberally inside the chicken cavity, then all over the outside of the bird. Use about 1 teaspoon of salt per pound of chicken. If you like, add a touch of freshly ground black pepper
4. Add the Lemons
Roll the lemons firmly on the counter to soften them a bit, then prick them all over with a fork — about 20 pricks per lemon. This allows the juice and steam to slowly infuse the chicken as it roasts.
Place both lemons inside the cavity. You don’t need to tie the legs tightly; just leave the opening loose so the steam can escape, which helps keep the skin crisp.
5. Roast the Chicken
Place the chicken breast side down in a roasting pan or oven-safe dish. Roast for 30 minutes. This unusual step helps render fat from the back and keeps the breast juicy.
After 30 minutes, carefully flip the chicken breast side up. Roast for another 30–40 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Optional: For extra crispiness, increase the oven temperature to 400°F (200°C) for the last 10 minutes.
6. Rest Before Carving
Remove the chicken from the oven and let it rest for at least 10 minutes. This allows the juices to redistribute, keeping the meat moist.
When you carve the chicken, you’ll notice some lemony juices pooling in the cavity — spoon those over the meat or use them as a light, tangy sauce. No gravy needed!
Extra Tips
Serving Suggestions
- Classic: Serve with roasted potatoes, a simple green salad, and crusty bread to soak up the lemony juices.
- Elegant: Pair with a white wine risotto and sautéed asparagus for a dinner-party-worthy spread.
- Rustic: Shred the leftover chicken and toss it with pasta, olive oil, and Parmesan for a quick next-day meal.
Storage and Reheating
- Refrigeration: Store leftover chicken in an airtight container for up to 4 days.
- Freezing: Shredded chicken can be frozen for up to 3 months. Just thaw overnight in the fridge before using.
- Reheating: Warm gently in a 325°F oven or microwave in short bursts to avoid drying it out.
Ingredient Swaps & Variations
- Swap lemons for blood oranges for a beautiful color and subtle sweetness.
- Rub a little crushed garlic under the skin for extra flavor — though Marcella would probably frown at the addition. 😉
- Add rosemary sprigs to the cavity for a fragrant twist.
Nutritional Information
Based on The New York Times recipe
Per Serving (approx.):
- Calories: 400
- Protein: 45g
- Fat: 22g
- Carbohydrates: 2g
- Fiber: 0g
- Sugars: 0g
- Sodium: 500mg
(Values will vary depending on chicken size and seasoning.)
FAQ Section
How long does it take to make Marcella Hazan’s Roast Chicken With Lemons?
About 1 hour and 15 minutes total — including prep, roasting, and resting time. Most of it is hands-off.
Can I substitute the lemons?
Yes! Oranges or Meyer lemons work beautifully. You could even try limes for a sharper citrus flavor, though it will taste different from the classic.
Can I freeze this roast chicken?
Definitely. The cooked meat freezes well. Remove the meat from the bones, place in freezer-safe bags, and store for up to 3 months. The skin won’t stay crispy after freezing, but the flavor remains incredible.
Conclusion
Marcella Hazan’s Roast Chicken With Lemons is more than just a recipe — it’s a reminder that great cooking doesn’t have to be complicated. With just a handful of ingredients and a bit of trust in the process, you can create a dish that’s elegant, juicy, and unforgettable.
Whether you’re cooking for a cozy family dinner or impressing guests at a gathering, this roast chicken always delivers. Once you try it, you’ll understand why it’s beloved by home cooks around the world.
If you make this recipe, I’d love to hear about it! Share your experience in the comments below, and don’t forget to tag me on social media. And if you loved it, share it with a friend who needs a little citrusy roast chicken magic in their life. 🍋🍗✨