Elizabeth Frink's roast lemon chicken from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 493) by Amanda Hesser

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

Accompaniments: Watercress salad; Artichauts vinaigrette; Anton Mosimann's braised Brussels sprouts in cream; Rachel's green beans with dill; Four-bean salad; Roasted potato salad; Cabbage and potato gratin with mustard bread crumbs; Potato salad with shaved ricotta salata and green sauce

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

  • PrincessK on February 20, 2011

    p. 478 very easy, very lemony. Increase heat to 350 to get browned skin (4 lb chicken). Still juicy and tender even if you don't baste every 15 mins. Add water to the pan so the drippings don't burn. The last step calls for squeezing one more lemon over and sprinkling with chopped parsley about 20 minutes before it was done.

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