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Lemon-Roasted Chicken with Potatoes

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Thinly sliced lemons -- whether slipped beneath the skin of a chicken or scattered around it in a pan -- emit an incomparable aroma when roasted, taking on a honeyed overtone without losing any of their sassy edge.

Source: Martha Stewart Living, May 2008
Servings

Ingredients

Directions

Cook's Notes

Grilling lemons can achieve the same effect as roasting. Thinly slice or quarter the fruit, toss with olive oil, and grill until lightly charred and softened. Squeeze over food, or serve as an edible garnish.

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Reviews

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How would you rate this recipe?
17
  • MS12137482
    21 SEP, 2013
    A mess to make but so yummy
    Reply
  • Irish21086
    10 OCT, 2010
    This recipe is great for a first time roaster! It's delicious and amazing. The potatoes were so tender and full of flavor. Maybe next time I'll add onions to the pan.
    Reply
  • alcookie
    13 MAY, 2008
    This was delicious and beautiful. The flavors were perfect, and it made quite a presentation at Mother's Day lunch.
    Reply

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