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.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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)
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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.