Caramelized lemon chicken from Dinner: Changing the Game (page 29) by Melissa Clark

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Notes about this recipe

  • ezwriternc on September 24, 2023

    I didn’t splay it right. I probably had to cook it a few more minutes but instead i tried to cook the meat in the pan with e drippings which made it dry. My husband liked the crisp skin i liked it but boiling the lemon was a waste. I really didn’t get any lemon flavor.

  • meduff on March 13, 2019

    This is a good dish. Very easy, tasty, crispy skin, and no dry stringy white meat anywhere. Simply seasoned with salt, pepper, lemons, and a little red pepper. I did not blanch the lemons as called for. This is the third recipe I have made so far where Melissa asks you to cut the lemons into quarters and then blanch them to remove some of their bitterness. I use Meyer lemons, and I just don’t really see a need to do this. I just skip that step. I am the only one that would eat the lemons anyway so I placed a lemon that had been cut into quarters under the chicken and as it cooked and steamed it imparted a really lovely and beautifully subtle taste to the chicken. I make a large amount of preserved lemons every year and I did place some of them on my plate with the chicken - it was excellent. I am huge fan of preserved lemons and I think they elevate almost any dish. Would I make this again? There are so many great chicken recipes in this book that this wouldn’t make the top 10.

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