Ingredients

serves 6. serving size: 2 slices of breast.

　　Juice of 1 lemon, plus one lemon for slicing, if desired

　　One 8-pound roasting chicken

　　2 tablespoons (1/4 stick) butter

　　1/2 teaspoon salt, or more if desired

　　1/2 teaspoon pepper, or more if desired

　　1 unpeeled Granny Smith apple, cored and cut into pieces

　　1 celery stalk, cut into medium-size pieces

　　1/2 cup chopped green lettuce

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

In a small cup, mix together the lemon juice and 1 cup water. Set the lemon aside.

　　

Step 3

Wash the chicken in the lemon juice mixture. Pat dry.

　　

Step 4

Rub the butter over the chicken.

　　

Step 5

Liberally salt and pepper the chicken outside and inside.

　　

Step 6

Place the apple and celery in the chicken cavity. Place the chicken in a roasting pan.

　　

Step 7

Place an extra-large piece of aluminum foil over the chicken, leaving a generous air pocket over the top of the chicken so the foil does not touch it. Crimp the ends of the foil to the sides of the pan, creating a tent.

　　

Step 8

Bake the chicken in the tent for 1 1/2 hours, partially removing the tent periodically to baste with pan juices.

　　

Step 9

Remove the foil and reduce the oven temperature to 325°F. Bake the chicken, uncovered, for 30 additional minutes.

　　

Step 10

Once the chicken is done (when the internal temperature reaches 160°F), remove the skin and slice for serving.

　　

Step 11

Serve with simple lettuce and garnish with a very thin slice of lemon, if desired.

　　Cooks' Note

　　A chicken breast is less caloric than chicken thighs, but one chicken thigh, skinned, can be considered a serving.

　　Great Food, All Day Long