Crispy Parmesan Roast Chicken with Lemon

When we saw the recipe for Crispy Parmesan Roast Chicken with Lemon we both were excited. I love crispy skin. I love Parmesan Cheese. It had to be a winner. We didn't like it. The only thing I can think of is that we overdid it on the Parmesan. At any rate, here is the recipe try it and if you like it let us know!

Crispy Parmesan Roast Chicken with Lemon

New York Times

Sprinkling grated Parmesan over a whole chicken as it roasts yields extra-crisp, extra-savory skin in this recipe, while chopped fresh rosemary and lemon zest perfume the meat through and through. Be sure to serve this with the lemony pan drippings, which make a bright, rich sauce for the tender meat. Heat lovers should feel free to add plenty of red-pepper flakes to the drippings — or serve red pepper on the side for individual spicing.

Ingredients

1       small lemon

2       teaspoons kosher salt, plus more to taste

1       teaspoon black pepper

1       teaspoon chopped rosemary, plus 4 sprigs

 Large pinch of red-pepper flakes, plus more for serving (optional)

1       (3 1/2- to 4-pound) whole chicken, patted dry

Extra-virgin olive oil, for drizzling

⅓      cup finely grated Parmesan

Preparation

1.   Finely grate 1 teaspoon zest from the lemon and place it in a small bowl. (Save the zested lemon for the drippings.) Stir in 2 teaspoons salt, pepper, chopped rosemary and red-pepper flakes, if using. Season the chicken inside and out with salt mixture. Let sit at room temperature for 20 minutes or refrigerate uncovered for up to overnight.

2.   Heat oven to 425 degrees. Place chicken, breast-side up, in a large skillet, sheet pan or roasting pan. Stuff cavity of chicken with rosemary sprigs. Drizzle breast with a little olive oil.

3.   Roast chicken for 30 minutes. Sprinkle chicken all over with Parmesan, then continue roasting until bird’s juices run clear when skin is pierced with a knife and the skin is golden, 25 to 30 minutes longer.

4.   Let chicken rest for 10 minutes. Squeeze juice from the zested lemon, to taste, into the pan drippings and season with more salt and red-pepper flakes if you like. Carve and serve with drippings spooned over the meat.