Crisyp Roast Lemon Chicken Recipe

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Ingredients:

Serving

1/2 cup table salt or
1 cup diamond kosher salt or
3/4 cup morton kosher salt
cooking spray
2 medium lemons
6 clove garlic crushed & peeled
ground black pepper
2 tbsp unsalted butter melted
2 tbsp unsalted butter, cut into 2 pieces chilled
1 3/4 cup low-sodium chicken broth
1 tbsp fresh parsley leaves minced
1 tsp fresh thyme leaves minced

Directions:

Dissolve the salt in 2 quarts cold water in a large bowl, stockpot or Dutch oven. Immerse chicken in brine & refrigerate 1 hour. Remove chicken from brine and pate dry with paper towels.
Adjust an oven rack to the lower-middle position; heat the oven to 375 degrees. Spray a V-rack with cooking spray & set in a flameproof roasting pan.
Cut 1 of the lemons lengthwise into quarters. Place lemon quarters & garlic in cavity. Following illustrations (see print out from Cook's Illustrated website), thread long wooden skewer through flaps of skin on either side of the cavity. Turn skewer & re-thread back through skin flaps. Repeat stitching as necessary to shut cavity. Brush breast side with 1 tablespoon melted butter & season generously with pepper. Place breast-side down in rack, then brush back with remaining butter & season generously with pepper.
Roast chicken 40 minutes. Remove pan; increase temperature to 450. Rotate chicken breast-side up; add 1 cup broth to pan. Return pan to oven & continue roasting until thickest part of thigh registers 165 to 170 degrees, about 35 to 40 mins longer. Remove the pan; tip V-rack to let juices from cavity run into pan. Transfer chicken to cutting board, let rest, uncovered, while making sauce. Remove rank from pan.
Adjust oven rack to upper-middle position; heat the broiler. Skim fat from drippings, add remaining cup broth & set pan over high heat on burner. Simmer liquid, scraping bottom with wooden spoon to loosen browned bits, until reduced to cup, about 4 minutes; set aside off heat.
Discard lemons & garlic from cavity. Cut chicken into quarters. Pour accumulated chicken juice into the roasting pan, then place the quarters, skin-side up, into the sauce in pan; broil chicken until skin is crisp & deep golden brown, 3 to 5 mins. Transfer chicken to serving platter.
Halve the remaining lemon lengthwise, squeeze juice of one half into roasting pan; cut remaining half into 4 wedges & set aside. Whisk the remaining 2 tablespoons butter into the sauce until combined; stir in parsley & thyme. Adjust seasoning with salt & pepper to taste. Serve chicken with pan sauce & lemon wedges

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	134.27 Kcal (562 kJ)
Calories from fat	113.49 Kcal
		% Daily Value*
Total Fat	12.61g	19%
Cholesterol	30.53mg	10%
Sodium	21860.33mg	911%
Potassium	161.17mg	3%
Total Carbs	5.25g	2%
Sugars	0.92g	4%
Dietary Fiber	1.02g	4%
Protein	2.84g	6%
Vitamin C	18.3mg	31%
Vitamin A	0.1mg	5%
Iron	0.5mg	3%
Calcium	34.2mg	3%

Amount Per 100 g
Calories	64.08 Kcal (268 kJ)
Calories from fat	54.16 Kcal
		% Daily Value*
Total Fat	6.02g	19%
Cholesterol	14.57mg	10%
Sodium	10432.2mg	911%
Potassium	76.92mg	3%
Total Carbs	2.51g	2%
Sugars	0.44g	4%
Dietary Fiber	0.49g	4%
Protein	1.36g	6%
Vitamin C	8.8mg	31%
Vitamin A	0.1mg	5%
Iron	0.2mg	3%
Calcium	16.3mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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