Lemon-Garlic Roast Chicken with Yuzu Kosho

Lemon-Garlic Roast Chicken with Yuzu Kosho
Photo by Scott Phillips

Ingredients

  • 1 medium clove garlic, peeled
  • 2 to 4 tsp. green yuzu kosho
  • Kosher salt
  • 1 Tbs. fresh thyme leaves
  • 4 large, bone-in, skin-on chicken breast halves (about 3-½ lb.)
  • 1 large lemon, ¾ inch cut from each end and the rest thinly sliced crosswise (about 12 slices)
  • Freshly ground black pepper
  • + 1 more ingredients
    • 2 Tbs. canola oil

Position a rack in the center of the oven and heat the oven to 350°F. Mince and then smear the thyme, garlic, and a pinch of salt together with the side of a chef’s knife to create a paste. Rub the skin of the chicken breasts with the cut side of the lemon ends. Carefully loosen the skin of eac...

View full recipe at Fine Cooking

Comments


Best Wine Deals

  • $15.49
    23%off
    Bouchard Pere & Fils Beaune de Chateau Premier Cru Rouge
    Bouchard Pere & Fils Beaune de Chateau Premier Cru Rouge 2010
  • $31.44
    15%off
    Château Rieussec Sémillon-Sauvignon Blanc Blend Sauternes
    Château Rieussec Sémillon-Sauvignon Blanc Blend Sauternes 2010
See More Deals »






Snooth Media Network