This chicken gets the full treatment for maximum flavor: it’s brined overnight, then lemon slices and chopped rosemary are slipped under the skin before it goes on the grill. Caramelizing the lemon slices in a skillet sweetens their flavor and gives them a head start on cooking. When the chicken comes off the grill, the lemon slices are tender and sweet enough to eat straight.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
The carmelized lemons were horribly bitter-the flavor spread to the chicken and it was not edible. The chickens were brined for 8 hours-they were plenty salty.
I have made this chicken so many times...although I used Thyme..as I am not a huge rosemary fan..EVERYBODY loves it...Make it...you won't be sorry!
Is salt flavored chicken desireable? If the rosemary is only a garnish, shouldn't the title convey that?Since it would not accept the rating without at least one star checked,I gave it one star. I guess that should be fair - the neighbor's dog did seem to enjoy my offering.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?