Elizabeth Frink's Roast Lemon Chicken

From The Essential New York Times Cookbook: Classic Recipes for a New Century

Cookbook

Author(s): Amanda Hesser

Page 478

Course: Main Courses

2001 challenge chapter 10

Reviews

1 reviews, average rating 4.0 / 5

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Queezle_Sister

12 years ago

★ ★ ★ ★ ★ 4/5

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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.

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