These are the instructions (almost verbatim) my husband gave me for roasting a chicken, seasoned with apple & lemon. Everything went well considering I prepared and roasted the chicken… upside-down?! Husband made me feel a little better when he informed me that some people PREFER to cook a chicken this way. Huh! TIL.
Step 1. GET A CHICKEN
Step 2. COME HOME WITH DA CHICKEN
Step 3. Okay I’ll be serious now…
Chop lemon into quarters (or eighths, if it’s a biiiiig lemon.) Chop apple into quarters (or eighths, you know the drill.) Set oven to 500F.
After getting the chicken out of the package, pulling all the giblets out of the cavity and rinsing body with cold water, set the chicken on the rack in the roasting pan. Pat dry with paper towel. Rub generous amount of salt around in the cavity. Fill cavity with apple and lemon pieces. Rub skin with olive oil (you don’t need much) so it glistens and then drizzle with salt (and pepper, if you’re so inclined).
Put chicken in oven for 10 minutes, then turn oven temp down to 300F. Maybe leave door open for a few moments to let the 500F to 300F switch happen a little faster.
After one hour, check the chicken temp with stabby thermometer. (Stab between where the breast and leg almost meet. We want the check the temp in the place where it takes the longest for the temp to rise.) Want to get close to 150F as possible. A bit under? Try again in fifteen minutes to half an hour, depending on how close to 150F you were. A bit over? Time to pull that chicken out of the oven.
YOU MADE DA CHICKEN.