Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. With a mortar and pestle, slightly crush caraway seeds and peppercorns. Or, combine caraway seeds and peppercorns in a blender; cover and blend on high for 30 seconds. Stir in lemon zest and salt. Skewer neck skin to back; tie legs to tail. Twist wings under back. Rub caraway mixture over entire bird and under skin of breast.
Place chicken, breast-side up, on a rack in a shallow pan. Insert meat thermometer into the center of an inside thigh muscle. Roast, uncovered, for 1 1/4 to 1 3/4 hours or until drumsticks move easily and meat is no longer pink or thermometer registers 180°F. Remove chicken from oven. Cover and let stand 10 minutes. Carefully drizzle lemon juice over chicken before carving. Serve with lemon slices, if desired.