Crispy Roast Lemon Chicken

From America's Test Kitchen Season 5: Two Roast Chickens

Why this recipe works:

To bring out the potential of the two main ingredients in our crisp roast lemon chicken recipe, we brined the chicken for extra juiciness and then filled its cavity with a cut-up lemon and garlic cloves before roasting. Once it was cooked, we cut the chicken into four pieces and broiled them… read more

To bring out the potential of the two main ingredients in our crisp roast lemon chicken recipe, we brined the chicken for extra juiciness and then filled its cavity with a cut-up lemon and garlic cloves before roasting. Once it was cooked, we cut the chicken into four pieces and broiled them to get an evenly crisped skin. To finish our roast lemon chicken recipe, we added a squirt of fresh lemon juice to a simple pan sauce of chicken broth, butter, and fresh herbs.

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Serves 3 to 4

If using a kosher chicken, skip the brining and begin with step 2. Broiling the fully roasted and quartered chicken skin-side up as it sits in a shallow pool of sauce crisps and browns the skin while keeping the meat succulent. If you decide to skip the broiling step, go directly from quartering the chicken to finishing the sauce with lemon juice, butter, and herbs.

Ingredients

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