Elizabeth Frink's Roast Lemon Chicken
Cookbook
Page 478
Course: Main Courses
2001
challenge
chapter 10
Reviews
1 reviews,
average rating 4.0 / 5
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A perfect balance of lemon and garlic infuse the chicken with a wonderful taste and aroma - and without any long marinade wait time.
Because all I had were thighs, I adapted this to thighs by using the same ratio of ingredients, the same method, same cooking temperature, but a shorter time (about 35 minutes). The lemon was very pronounced, and this would be delicious served with brown rice.