Crispy Roast Lemon Chicken

Name: Crispy Roast Lemon Chicken
Yield: Serves 3 to 4
Ingredients: 1/2 cup, table salt or 1 cup Diamond Crystal Kosher Salt or 3/4 cup Morton Kosher Salt; 1 , whole chicken (3 1/2 to 4 pounds), trimmed of excess fat, giblets removed and discarded, chicken rinsed and patted dry; , Cooking spray; 2 , medium lemons; 6 medium cloves, garlic, crushed and peeled; 4 tablespoons, unsalted butter (1/2 stick), 2 tablespoons melted and the remaining 2 tablespoons chilled and cut into 2 pieces; , Ground black pepper; 1 3/4 cups, low-sodium chicken broth; 1 tablespoon, minced fresh parsley leaves; 1 teaspoon, minced fresh thyme leaves

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Appears in Cook's Illustrated January/February 2003, America's Test Kitchen TV

SERVES3 to 4

TIME2¼ hours, plus 1 hour brining

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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, ...

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