Renee Erickson's Roast Chicken with Brown Butter and Lemons
A show-stopping roast chicken featuring crispy skin achieved through high-heat roasting and brown butter basting. The bird is butterflied for even cooking, then topped with fried capers that bloom into crispy flowers and bright preserved lemon peel. This technique-driven recipe delivers restaurant-quality results at home, perfect for dinner parties or special occasions when you want to impress with bold flavors and beautiful presentation.
Ingredients
- ½ cup extra-virgin olive oil, plus 1 tablespoon, divided
- ½ cup unsalted butter, 1 stick
- 1 4-pound chicken, back removed, halves dried 1 hour in refrigerator, and brined if desired
- 1 tablespoon crunchy gray saltkosher salt1:1basic
standard flavor
- ½ cup capers, salt-packed preferred, rinsed well
- 1 preserved lemon peel, juliennedlemon zest1 preserved = 2 tsp zestkosher
less complex flavor
- 1 splash finishing oil, for drizzling
Instructions
- 1
Preheat oven and place large heavy ovenproof skillet on bottom rack for 5 minutes
- 2
Add olive oil and butter to hot pan, return to oven until melted and foamy
- 3
Place chicken pieces skin side up in pan and baste with butter for 1 minute using oven mitt
- 4
Sprinkle chicken evenly with salt, crushing between fingers
- 5
Roast in hottest part of oven for 35 to 40 minutes, rotating pan halfway through
- 6
Rest chicken on cutting board for 5 minutes
- 7
Heat remaining olive oil in small saucepan over high heat
- 8
Fry capers until they flower and crisp, then transfer to paper towel
- 9
Separate hindquarters from breasts with sharp knife
- 10
Transfer to serving plate and top with fried capers and lemon peel, drizzle with finishing oil
Tips
Use a heavy ovenproof skillet for even heat distribution and better browning results.
Dry the chicken pieces for at least 1 hour in the refrigerator to ensure crispy skin.
Test caper oil temperature by adding one caper - it should sizzle ferociously when ready.
Good to Know
Refrigerate cooked chicken up to 3 days in airtight container
Butterfly and brine chicken up to 24 hours ahead, fry capers day of serving
Serve warm or at room temperature with finishing oil drizzle
Common Mistakes
Keep oven mitt handy to avoid burns when basting with hot butter
Don't skip resting time to avoid dry meat from lost juices
Watch caper frying closely to prevent burning from high heat
Substitutions
FAQ
Can I use a different cut of chicken?
Yes, but adjust cooking time accordingly. Bone-in thighs need about 25-30 minutes, while boneless pieces cook faster at 15-20 minutes.
What if I don't have preserved lemons?
Substitute with fresh lemon zest mixed with a pinch of salt, or use thinly sliced fresh lemon peel for similar brightness.
How long will this keep in the refrigerator?
Properly stored roast chicken keeps for 3-4 days refrigerated. Reheat gently or serve cold in salads or sandwiches.