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/37fLfAFINGREDIENTSFor the lemony brine:4 to 5 teaspoons kosher salt (corresponding to chicken weight, below)1 tablespoon Microplaned (or finely grated) lemon zest1 (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 temperature2 teaspoons Microplaned (or finely grated) lemon zestKosher salt and freshly ground black pepper2 lemons, halved3 tablespoons freshly squeezed lemon juice, adjusted to tasteSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
