Lemon-roasted chicken from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 645) by Mark Bittman

  • whole chicken
  • lemons
  • EYB Comments

    This recipe is a component of the book's "Simplest whole roast chicken, six ways." Can accompany with any of the book's pan sauces, pages 45-48.

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

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

  • Eat Your Books

    This recipe is a component of the book's "Simplest whole roast chicken, six ways." Can accompany with any of the book's pan sauces, pages 45-48.

  • Laura on December 19, 2012

    Pg. 645. This is a sub-recipe under the 'Simplest Whole Roast Chicken, Six Ways.' I find his technique with these recipes to be a great way to roast chicken. There is so much less mess than when using a roasting pan. These are extremely simple recipes. I added rosemary sprigs to the interior of the chicken. It turned out very, very well.

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