Brick Hens with Charred Lemon

From Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites

Cookbook

Author(s): Deb Perelman

Page 164

Course: Main Courses

Photo by southerncooker

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southerncooker

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1 reviews, average rating 5.0 / 5

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southerncooker

8 years ago

★ ★ ★ ★ ★ 5/5

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I used Meyer lemons for this dish since that's what I had on hand. I made a recipe and a half to accommodate my family. We thought these were delicious. Simple to make with only a few ingredients. You get a lovely browned skin with the weight of a brick while cooking. I used the thyme but not the rosemary since son doesn't care for rosemary.

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