Roast chicken with lemon and butter from Appetites: A Cookbook (page 157) by Anthony Bourdain

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pommes Anna

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rionafaith on January 08, 2017

    I'm always down to try a new recipe/technique for roast chicken, and this one was good but not really that special. I'm not sure the butter under the skin really added much, and the photos of the chicken prepped before going into the oven show twice as many butter pats put under the breast, so I did that and ended up distributing the full 4T…. only to discover later that I should have reserved half of it for the sauce. That could have been made clearer. Making a sauce from the pan drippings after roasting is a nice touch but it didn't thicken as much as I would have liked -- however the lemon and parsley flavor is very good, and makes it almost like a chicken francaise.

  • clcorbi on December 26, 2016

    This recipe produces a really succulent, delicious bird. The only change I made was to salt the chicken several hours prior to roasting. I shredded the breasts and used them to make Bourdain's chicken salad recipe from this book.

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