Red Roast Chicken with Lemon, Whole Garlic & Vegetables


Preparation info

  • Serves


    • Difficulty


Appears in

The New Kosher

The New Kosher

By Kim Kushner

Published 2015

  • About

There’s never a bite left when I make this simple yet spectacular roast chicken. I cook it on a chicken stand (an empty soda or beer can works, too), which holds the bird upright while it roasts. The result is crisp, golden skin and moist meat. It’s the best cooking invention ever. I stuff the cavity with lemon halves and fresh thyme, then surround the chicken with vegetables on a parchment-lined baking dish, so cleanup is fast and easy. It cooks perfectly, and the vegetables turn into cara