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.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees. Cook potatoes in simmering salted water until just tender, 2 to 3 minutes. Drain.

  • Place chicken in a roasting pan, breast side up. Scatter potatoes, garlic, 6 thyme stems, and 1/2 of the lemon slices around chicken. Dot potatoes with 1 tablespoon butter divided into small pieces.

  • Stuff chicken cavity with 1 lemon half and 3 thyme stems. Truss chicken. Rub remaining 3 tablespoons butter on skin.

  • With your fingers, loosen skin from chicken breasts. Push remaining lemon slices and thyme stems under skin in a single layer. Squeeze juice from remaining lemon half over chicken and potatoes, and season with salt and pepper.

  • Roast, turning potatoes 2 or 3 times, until a meat thermometer inserted into thickest part of chicken thigh registers 165 degrees, about 1 1/2 hours. Let stand for 15 minutes. Garnish with thyme sprigs.

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.

Reviews (3)

17 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
A mess to make but so yummy
Rating: Unrated
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.
Rating: Unrated
This was delicious and beautiful. The flavors were perfect, and it made quite a presentation at Mother's Day lunch.