Lemon-Garlic Roast Chicken with Yuzu Kosho

Ingredients

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

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