Chicken salmoriglio from Milk Street Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine (page 35) by Christopher Kimball

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Notes about this recipe

  • Rinshin on May 03, 2023

    After Zoscia reviewed this, I remembered having something very similar in Tokyo recently with close hatched to the bone lemony ultra crisp skin chicken that impressed me and had been wanting to recreate. This is very close with the crackling skin and pleasantly sweet tart flavor. Very easy to make too and instead of 175F, I aimed for 190-195F after reading about the best temperature to prevent stringiness in legs and thighs. I used Meyer lemons and found no bitterness after baking. I might even want more lemon flavor. I did notice the mild sweetness from honey and although not off putting, I may reduce the honey a bit next time. I also plan to make cross hatch slicing for crisp surface. Photo added.

  • Zosia on May 01, 2023

    Great flavour and even better cooking method that was quick and resulted in juicy meat and crisp, slightly charred skin. The juice of the roasted lemon was quite bitter so I used fresh juice in the final sauce/dressing.

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