I roast this chicken with lemon wedges, which prop up the chicken in the pan and also add a wonderful flavor to the pan juices. After roasting, the wedges develop a bitterness that isn’t for everyone, but if, like me, you appreciate that bitter note, go ahead and serve the lemons alongside the chicken as a garnish.
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Heat the oven to 425°F.
Cut the lemons in half crosswise and squeeze 2 Tbs. juice from one half; set the juice aside in a dish. Reserve the squeezed half for the chicken cavity. Cut each of the 3 remaining halves in half again for a total of 6 pieces.
Made this for dinner last night and it was SO good. I brined the bird for an hour and a half before following the herb-roasted recipe. The chicken turned out seriously delicious. I will definitely make this again and again.Brine recipe (from ruhlman.com):15 ounces water (or 1/2 liter)3 ounces salt (or 100 grams)fresh herbs (I used sage above)4 cloves garlic1 small onion sliced1 lemon halved2 bay leaves2 teaspoons black peppercorns, cracked beneath a saute pan15 ounces ice (500 grams ice), or 15 ounces of ice water1 chicken (3 to 4 pounds)Combine all of the above except the ice and chicken in a small pan and bring to a boil over high heat. Cover and remove from the heat and let sit for ten minutes.Put the ice (or ice water) in a bowl or large measuring cup. Pour the herb brine over the ice. Stir till the ice is dissolved.Put the chicken in a plastic bag, pour the brine in, seal the bag, and let sit at room temperature for 2 to 3 hours.
I chose this recipe after reading the reviews and while I found this to be a good recipe, I didn't find it to be exceptional. The herbs scorched on the bottom of the pan - we do not use non-stick pans for health reasons, so the glass pan didn't work as well. It was good, just not great.
Delicious chicken flavor and wonderful gravey.
Great results--note that the online version is missing a key first sentence to the recipe: "Heat the oven to 425 degrees F" (from the print recipe)
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