Lemon-Roasted Chicken

Preparation info
  • Yield:

    3 to 4

    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

For maximum flavor, I rub the marinade right into the chicken flesh beneath the skin and then I roast it on a layer of lemons. Butterflying the chicken enables you to spread the marinade on more of the meat under the skin and to remove more of the fat trapped there, especially between the joints. Because so much fat is removed with this method, the skin never becomes soggy, and a final sizzle under the broiler crisps it up delectably.