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Salt-Rubbed Roast Chicken with Lemon & Thyme Recipe

Salt-Rubbed Roast Chicken with Lemon & Thyme

by Tom Douglas
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I discovered this technique while on a trip to Germany, which must be why I like to serve it with spaetzle and red cabbage. But it goes with just about anything.Serves two to three.

From Fine Cooking 47, pp. 54
October 1, 2001

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