Lemon-Garlic Roast Chicken with Yuzu Kosho

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


  • 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
  • 4 large, bone-in, skin-on chicken breast halves (about 3-½ lb.)
  • 2 Tbs. canola oil
  • 1 medium clove garlic, peeled
  • Kosher salt
  • 1 Tbs. fresh thyme leaves
  • + 1 more ingredients
    • Freshly ground black pepper

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


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