"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Roast Lemon Chicken Recipe

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This recipe for Roast Lemon Chicken, by , is from The Lemieux Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Lemieux
Added: Thursday, October 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 Lemons
1/4 cup unsalted butter
1 4-pound whole chicken
1 tsp. salt
1/2 tsp. black peppercorns (crushed)
6 large garlic cloves, (crushed)

Directions:
Directions:
Heat over to 500. Zest and juice 1 lemon. Heat the lemon juice and the butter together in a small sauce pan and set aside. Sprinkle the chicken cavity with 1/2 tsp. salt and 1/4 tsp. of the crushed peppercorns. Gently slide tow fingers under the skin of the breast and rub half of the zest and 1/8 tsp. pepper onto the breast meat.

Cut 1 lemon into quarters and place it and the garlic in the cavity. Tie the legs together with butcher's twine and season the outside of the bird with the remaining 1/2 tsp. salt and 1/8 tsp. pepper. Place on a rack in a small roasting pan, and roast for 10 minutes. Reduce heat to 375, Quarter the remaining lemon and place it in the bottom of the pan. Continue to roast, basting with a brush every 15 minutes with the prepared lemon butter, until the meat between the thigh and body (avoid touching the bone) reaches 167 - about 1 hour, 15 minute. Let the chicken rest at least 15 minutes to allow the juice to settle before carving.

 

 

 

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