Summer Lemon Roasted Chicken

It’s the middle of summer, and we’re in the thick of yet another pleasant heat wave. Power outages are literally rolling through the city, but that didn’t stop me from hosting a little dinner party last night. Despite the weather, I wanted something comforting, easy to prepare and suitable for a group, so I went with a citrusy, herby roast chicken. To balance the richness and make it feel a little more summery, I brightened it up with tons of fresh-squeezed lemon, lemon zest, chili-infused honey, thyme, and roasted vegetables. I served it with a chilled orzo salad to add a refreshing touch to the meal. Not only is this meal beautiful and deeply flavorful (if I do say so myself), it’s also incredibly simple to throw together. And there’s just something about the aroma of a roast chicken that makes people instantly feel at home...

This recipe is adapted from Ina Garten. Her version calls for lemon, garlic, thyme, salt, butter and pepper. I added paprika, chili-infused honey, and roasted it with chopped carrots, parsnips, Spanish onion, celery, garlic, lemon and chicken stock. As everything roasted together, the vegetables and seasonings created a delicious, flavorful gravy.

On the side, I made a chilled orzo salad. I cooked the orzo in chicken stock with a bit of salt, then mixed it with lemon juice, fresh herbs, garlic, and diced cucumber for some crunch.  (It was also the perfect way to soak up the gravy.) 

Lastly, I made a simple salad of butter lettuce (aka Cookie Monster Lettuce?), pickled red onions, Italian olives, feta, and some special olive oil I brought back from Lake Garda earlier this summer.

Whether you're hosting friends or just want something wholesome and satisfying for dinner, this meal is a summer classic with a twist that will last you all week long. 

Pro Tip: I prepared the chicken and orzo a few hours in advance, and put the chicken in the oven 1.5 hours before my guests were expected to arrive. 

INGREDIENTS
Chicken & Veggies
1 whole (5- to 6-pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons butter, melted
1 tablespoon paprika
1 teaspoon Chili Honey 
1 Spanish onion, thickly sliced
1 cup chicken stock
1 large carrot
1 large parsnip 
3 celery stalks 

DIRECTIONS
Pre-heat oven to 425 if cooking right away, otherwise you can prepare the chicken and keep it in your refrigerator  until you are ready to cook it. 

Prepare Your Veggie Base  
Dice up your carrots, celery, parsnips, Spanish onion and garlic place at the bottom of your roasting pan
Drizzle with olive oil, parsley, salt and pepper, add some chicken stock, squeeze fresh lemon over the veggies and set aside  

Prepare the Chicken  
Rinse the chicken inside and out. Remove any excess fat and pat the outside dry. 

Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both lemon halves and garlic. 

Place the chicken on top of the vegetables.  

Brush the outside of the chicken with butter and sprinkle again with salt, pepper, paprika, drizzle with some hot honey and the remaining fresh thyme. Give a final squeeze of fresh lemon over the chicken and veggies. 

Set aside if you're waiting to roast, or prepare for the oven. 

Roast the chicken for 1½ hours, or until the juices run clear when you cut between a leg and thigh.  

Slice the chicken onto a platter and serve immediately with the gravy and orzo. 

INGREDIENTS
Orzo
1 cup dry Orzo 
1 tablespoon olive oil
1/5 cup chicken stock
1 Cucumber 
3 Tablespoons crumbled feta 
Salt and Pepper

DIRECTIONS
Boil water and add a tablespoon of olive oil, prepare Orzo as directed.  Spoon into a bowl and add salt, pepper, oregano and parsley.  
Dice up the cucumber and mix into the orzo along with the feta. 
Set aside to cool. 

My friend brought along a pecan pie and vanilla ice cream - which we heated up and enjoyed on my balcony with some Port from Portugal.  Not too bad for a Monday night in Brooklyn.