Roast Lemon Chicken with Garlic & Herbs

Roast Lemon Chicken with Garlic & Herbs
Photo by Brian Hagiwara


  • ¼ cup chopped fresh flat-leaf parsley (or a mix of parsley and basil)
  • 3 Tbs. unsalted butter, softened
  • 1 whole lemon (in addition to the zested lemon, above)
  • 3- to 5-lb. roasting chicken
  • Finely chopped zest of 1 lemon (reserve the lemon itself)
  • About 3-½ cups homemade or low-salt chicken stock
  • 2 heads garlic, cut in half crosswise
  • + 6 more ingredients
    • 2 Tbs. heavy cream (optional)
    • ½ tsp. coarse salt
    • ¼ cup dry white wine
    • ¼ cup chopped fresh mint
    • ¼ tsp. freshly ground black pepper
    • 1 Tbs. extra-virgin olive oil

Heat the oven to 450°F. Remove the packet of giblets from the cavity of the chicken (and save for use in a stock if you like -- but don't include the liver, which will make the stock bitter). Pull any loose fat from around the opening. Rinse the chicken inside and out, and pat dry with paper towe...

View full recipe at Fine Cooking


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