Lemony roast chicken
Roast
"Lemony" describes a lot of my recipes -- I unabashedly love lemon and use it unsparingly as much as possible. (I'm the person who squeezes additional lemon over a dressed salad...sorry if that offends.) So when I roast a chicken, I can't help but add lemon to the mix. This recipe is a combination of what I've always done to make roast chicken into a one-pot meal (I include onions, potatoes, and carrots in the pan) and Thomas Keller's wonderful technique of roasting at high heat. The bed of vegetables keeps the chicken away from a lot of liquid, and provides its own savory side dish.
Share:
0
10
0
Comments