Roast Chicken with Roasted Lemons and Wilted Watercress

Name: Roast Chicken with Roasted Lemons and Wilted Watercress
Yield: Serves 2 to 4 as a Main Course
Ingredients: 2 large bunches watercress, arugula, or spinach, heavy stems removed (about 5 cups loosely packed); ¾ cups olives, such as Kalamata or Niçoise; 2 tablespoons olive oil; 6 lemons, each cut into 8 wedges, seeded, and the central membrane and thick peel tips cut away with scissors; ½ cup chicken stock (any of the homemade stocks, or sterile-pack); One 4½-pound chicken at room temperature, wing tips removed; Kosher salt

Preparation info

Serves
2 to 4
as a Main Course

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

Roasted lemons may sound odd, but they are very good— edible with a lovely flavor.

Ingredients

One 4½-pound chicken at room temperature, wing tips removed
6 lemons, each cut into 8 wedges, seeded, and the central membrane and thick peel tips cut away with scissors

Main course
Gluten-free

Method

Heat the oven to 500°F with a rack in the center. Place the chicken in a roasting pan no more than 2½ inches deep. Put in the oven legs first. Roast for 15 minutes. Take the pan from the oven and shut the door.

Jostle the chicken to unstick it. Rub the lemon pieces with the oil and place around