RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1424
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| Recipe Name: |
Crispy Roast Lemon Chicken |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
45.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$2.11
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
If using a kosher chicken, skip the brining and begin with step 2. Broiling the fully roasted and quartered chicken skin-side up as it sits in a shallow pool of sauce crisps and browns the skin while keeping the meat succulent. If you decide to skip the broiling step, go directly from quartering the chicken to finishing the sauce with lemon juice, butter, and herbs.
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Ingredients:
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Directions:
Dissolve the salt in 2 quarts cold water in a large bowl, stockpot, or Dutch oven. Immerse the chicken in the brine and refrigerate 1 hour. Remove the chicken from the brine and pat dry with paper towels.
Adjust an oven rack to the lower-middle position; heat the oven to 375 degrees. Spray a V-rack with cooking spray and set in a flameproof roasting pan.
Cut 1 of the lemons lengthwise into quarters. Place the lemon quarters and garlic in the cavity of the chicken. Thread a long wooden skewer through the flaps of skin on either side of the cavity. Turn the skewer and rethread back through the skin flaps. Repeat stitching as necessary to shut the cavity. Brush the breast side of the chicken with 1 tablespoon of the melted butter and season generously with pepper. Place the chicken breast-side down in the V-rack, then brush the back with the remaining 1 tablespoon melted butter and season generously with pepper.
Roast the chicken 40 minutes. Remove the roasting pan from the oven; increase the oven temperature to 450 degrees. Using 2 large wads of paper towels, rotate the chicken breast-side up; add 1 cup of the chicken broth to the roasting pan. Return the roasting pan to the oven and continue roasting until the thickest part of a thigh registers 165 to 170 degrees on an instant-read thermometer, about 35 to 40 minutes longer. Remove the roasting pan from the oven; tip the V-rack to let the juices from the chicken cavity run into the roasting pan. Transfer the chicken to a cutting board and let rest, uncovered, while making the sauce. Remove the V-rack from the roasting pan.
Adjust the oven rack to the upper-middle position; heat the broiler. Skim the fat from the drippings in the roasting pan, add the remaining 3/4 cup chicken broth, and set the roasting pan over high heat on a burner. Simmer the liquid, scraping the pan bottom with a wooden spoon to loosen the browned bits, until reduced to 1/2 cup, about 4 minutes; set aside off heat.
Discard the lemons and garlic from the chicken cavity. Cut the chicken into quarters, cutting the breasts off the bone, but leaving the wings attached. Pour the accumulated chicken juices into the roasting pan, then place the chicken quarters, skin-side up, into the sauce in the roasting pan; broil the chicken until the skin is crisp and deep golden brown, 3 to 5 minutes. Transfer the chicken to a serving platter.
Halve the remaining lemon lengthwise; squeeze the juice of one half into the roasting pan; cut the remaining half into 4 wedges and set aside. Whisk the remaining 2 tablespoons butter into the sauce until combined; stir in the parsley and thyme. Adjust the seasoning with salt and pepper to taste. Serve the chicken with the pan sauce and lemon wedges. |
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| Nutrition per Serving: |
| Calories: |
1063 |
Total Carbs: |
7.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
328.0 |
Fat: |
76.0 |
Protein: |
90.89 |
| Fiber: |
2.30 |
Sodium: |
372.88 |
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