Why this recipe works:
Butterflying the chicken with kitchen shears permitted us to easier flavor the bird with lemon and increased roasting here we are at our Roast Lemon Chicken. To infuse the meat with vibrant lemon flavor, we designed a lemon zest-sugar-salt mixture to rub in to the chicken underneath the skin. Using zest find out more
Butterflying the chicken with kitchen shears permitted us to easier flavor the bird with lemon and increased roasting here we are at our Roast Lemon Chicken. To infuse the meat with vibrant lemon flavor, we designed a lemon zest-sugar-salt mixture to rub in to the chicken underneath the skin. Using zest strengthened the lemon flavor, and sugar tamed its tang. For more lemon flavor, we roasted the chicken inside a sauce of freshly squeezed lemon juice combined with water, more lemon zest, and chicken broth. Because we butterflied the chicken, all the meat rested within the liquid, using the skin securely over the juice to allow it get crisp. Roasting the bird in a greater temperature—475 degrees—for the whole time also ensured crisp skin. As the chicken rested after roasting, we skimmed body fat in the lemony sauce, reduced it to target its flavor, after which thickened it slightly with butter and corn starch for sheen, body, and richness.
Serves three or four
Stay away from nonstick or aluminum roasting pans within this recipe. The previous may cause the chicken to brown too rapidly, as the latter may interact with the fresh lemon juice, producing off-flavors.
