Recipes Ingredients Meat & Poultry Chicken Engagement Chicken 3.5 (46) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on December 13, 2012 Print Share Share Tweet Pin Email Servings: 4 Rumor has it this easy-to-make roast chicken with ultra-crisp skin and subtle lemon flavor from Glamour magazine's "100 Recipes Every Woman Should Know" cookbook will inspire your boyfriend to pop the question. Serve with Baked New Potatoes for a marriage-worthy meal. Ingredients 1 (4-pound) chicken ½ cup freshly squeezed lemon juice 2 whole lemons, plus 1 sliced crosswise, for garnish 1 tablespoon coarse salt ½ teaspoon freshly ground pepper Fresh herbs, such as 4 sprigs rosemary, 4 sprigs sage, or 8 sprigs thyme Directions Preheat oven to 400 degrees with rack set in upper third. Remove giblets from chicken and rinse chicken inside and out with cold water. Set chicken, cavity-side down, in a colander to drain for 2 minutes. Pat chicken dry with paper towels and place breast-side down in a medium roasting pan fitted with a rack; pour lemon juice all over chicken, inside and out. Season chicken, inside and out, with salt and pepper. Pierce whole lemons three times with the tines of a fork; place pierced lemons inside cavity. Using kitchen twine, truss chicken to enclose. Transfer roasting pan to oven and reduce temperature to 350 degrees; roast for 15 minutes. Remove roasting pan from oven and, using tongs or two wooden spoons, turn chicken breast-side up. Return chicken to oven and cook until a thermometer inserted into the thigh reaches 180 degrees and juices run clear when thigh is pierced with a fork, 1 hour to 1 hour 15 minutes. Let chicken stand 15 minutes before carving. Transfer carved chicken to a serving platter and pour juices from roasting pan over chicken. Garnish with lemon slices and fresh herbs; serve. Print