Two Lemon-Coriander Roast Chickens
Alongside classic roasting techniques to keep in your back pocket, you’ll make a lemon-coriander oil. It brings bright, spiced flavor and ensures extra juicy meat, which plays well with nearly any side. The key to maximizing the oil’s benefits is rubbing the mixture both under the skin as well as all overtop. Finally, you’ll stuff lemon and onion into the birds’ cavities to perfume the birds as they roast. Roasting chicken on a wire rack allows for the heat to circulate evenly, yielding even cooking throughout (and crispy skin!).
Shopping tip: Pick two, equal-sized birds so they cook evenly and at the same rate.
Serve One, Save the Other
Enjoy one chicken right out of the oven, with a simple side like roasted root veggies or a green salad. Remove the meat from the second bird and refrigerate it in an airtight container. Use it to make quick soups, tacos, salads, or grain bowls over the next few days.