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Lemon chicken

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Ingredients for 4 servings:

  • 1 large chicken (corn-fed chicken)
  • 1 sprig(s) rosemary
  • 1 m.-sized lemon(s), untreated
  • Salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Rub the corn-fed chicken inside and out with salt. Pierce the lemon all over with a needle and insert it into the chicken along with the rosemary sprig. Secure with toothpicks and place in a casserole dish. Roast the chicken in a preheated oven to 180°C for about an hour until golden brown. Serve with fresh salad and baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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