There’s lemony roast chicken and then there’s the lemoniest roast chicken. For this Big Little Recipe, we’ll use lemons not one, not two, not three, but four different ways. GET THE RECIPE ►► https://f52.co/37fLfAF
INGREDIENTS
For the lemony brine:
4 to 5 teaspoons kosher salt (corresponding to chicken weight, below)
1 tablespoon Microplaned (or finely grated) lemon zest
1 (4- to 5-pound) chicken, giblets and neck removed (or frozen for later)
For the lemony pan fixings and gravy:
3 tablespoons unsalted butter, at a cool room temperature
2 teaspoons Microplaned (or finely grated) lemon zest
Kosher salt and freshly ground black pepper
2 lemons, halved
3 tablespoons freshly squeezed lemon juice, adjusted to taste
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