Marinate the chicken for at least four hours and as long as two days for the best flavor and texture. A salt rub not only seasons the meat but tenderizes it as well.
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I made this for Easter dinner (2008) as we were tired of glazed ham or lamb.
It was absolutely sensational. We made two roasters to enjoy leftovers. My hint? Try to have the chickens in the salt/lemon mixture for up to 48 hours before roasting. The flavors are wonderful and this is an easy recipe. Even beginners who try this recipe will be emboldened. Pino Grigio is a terrific accompaniment.
This is the best roasted chicken recipe I've ever made. To-die-for! Next time I'll add potatoes to the roasting pan...
Add some garlic when marinate with the lemon juice , serve with roasted potatoes and a green salad. It will be a perfect delight.
I plan to try this recipe for our 'ohana's (extended family in Hawaiian) Sunday tree-trimming dinner - hoping to impress my darlings - identical twin gandsons aged 18 months! They call me NA-NI - until they can pronounce Grannie Jan.
A side of Roasted Potatoes, Tossed Green Salad and a glass of Pinot Griglio. Sunday dinner couldn't get any better............SJBob.