There are lots of lemony roast chickens—but this one's the lemoniest.
. As their titles suggest, most of these ingredient lists stretch beyond chicken and lemons, calling in guest stars such as garlic, rosemary, thyme, onion, chicken stock, bacon, white wine, yada-yada., I wanted to find out what would happen if I stuck with just chicken and lemons. Her minimalist method has you poke a couple lemons all over, stick these inside a bird, and ta-da. This surely yields a moist, crispy, lemony chicken.
chicken. In all the land! The Big Little strategy here is simple—just use as many lemons in as many ways possible. Let’s break it down:Aka salting the chicken way in advance. Working as a baker taught me that if you massage citrus zest into granulated sugar, the essential oils release, turning the mixture sunny and puckery. The same, it turns out, applies with salt. So as the salt transforms the meat to be more tender and moist, the lemon makes it more flavorful.
You could eat this with a green salad and call it a day. But it’s even better served with something starchy, like crusty bread, warm potatoes, or creamy polenta, to sop up all the lemony goodness.
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