"In this simple roasted chicken dish, the warm sauce or dressing is built from the dark caramelized lemon and chicken drippings, broth, and lemon juice. For the wilted greens, you can use romaine lettuce, watercress, arugula, or spinach." — Chef John
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ground black pepper
1 (5 pound)
salt to taste
1 3/4 cups
chicken broth, divided
romaine lettuce, shredded
Delicious chicken recipe! I Only changed it a tiny bit. I didn't have any thyme, so I just left it out, but I added minced garlic to the marinade, and stuffed the chicken with half a lemon, half an onion, and a few garlic cloves before tying the legs together. I also added 3 cut up russet potatoes to the bottom of the pan, to cook with the chicken, and then stirred them every time I took the chicken out. The potatoes were absolutely delicious! They soaked up everything that was good about the chicken marinade and came out a little tangy and super savory. Next time I'll have to adjust the cooking time, though, the chicken was just a tad too pink after we cut it open.
This recipe was a hit with me & my family. Next time I make this, and there will be a next time, I will roast the chicken at a higher temp so it will brown better. I used fresh rosemary and thyme which gave the chicken great flavor. The wilted romaine salad under it was very good also.
I have made this recipe a few times. Both as written and with my own additions. My family prefers double the cumin and cayenne, an addition of garlic along with the spices, and a bit of cream when reducing the sauce. I always use fresh herbs (use dry to fresh conversions), and fresh ground peppers and cumin.
Made this recipe with a pre-cut up chicken. Really tasty, though it didn't seem necessary to add the chicken broth--had plenty of juice/sauce. I think the addition of a little garlic might be nice. There are a number of steps, so plan ahead as far as time goes!
Chef John is the bomb!!!! God, I love that man!
This was very good.
very very delicious. One tip, go light on the greens, the lemon can easily become overwhelming.
* Percent Daily Values are based on a 2,000 calorie diet.
Black Lemon Chicken
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 259
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