Comments on: Roasted Lemon Chicken

By: Menu Plan Sunday - June 7 to Jun 13 | Well Done Chef!

Menu Plan Sunday - June 7 to Jun 13 | Well Done Chef! — Mon, 08 Jun 2009 13:11:02 +0000

[...] – Rosemary Lemon Chicken (I will be adding rosemary and black pepper to the chicken), Greek Style Potatoes, Glazed [...]

By: Shannalee

Shannalee — Mon, 15 Dec 2008 16:28:20 +0000

Thanks, Jessica D (and Macheesmo)! I’m going to try this today since I have the day off. Full report to come.

By: Jessica D

Jessica D — Sun, 14 Dec 2008 19:25:09 +0000

Hi Shannalee–Hopefully you’ll check back here and read this! Yes, the chicken should be turned on its sides as well as front and back. As long as you truss the chicken, your stuffing won’t come spilling out.

By: Shannalee

Shannalee — Fri, 12 Dec 2008 22:39:32 +0000

Um, YUM. This looks so perfect, Nick, I’m serious. I’m making it this weekend if all goes well.

@ Jessica D: So when you say turn it every 15 minutes, does that mean the chicken will lay on its sides? Even with the stuffing and stuff?

By: Katie

Katie — Fri, 12 Dec 2008 01:39:47 +0000

I love all the colors! This sounds like the perfect way to cook chicken.

By: Jessica D

Jessica D — Thu, 11 Dec 2008 19:16:59 +0000

That looks lovely. It is an ongoing challenge for me to produce the perfect roast chicken, and I’ve come pretty close, if I do say so myself!

One way to kind of re-create the rotisserie effect without an actual rotisserie is to turn the chicken every fifteen minutes or so. By turn, I don’t just mean flip over, but actually turn it on its sides as well. I also baste throughout. It’s kind of a pain in the ass, and requires a lot of attention, but I’ve found it to be worth the trouble. I learned the technique from Julia Child’s Mastering the Art of French Cooking, and I generally do whatever Julia says. I never regret it!