Lemon Chicken | James Beard Foundation
For this crowd-pleasing dish, JBF Award winner Michel Richard flavors chicken with roasted lemon pulp. You can roast the citrus a day before cooking the chicken, or you can multitask by roasting the...
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Ingredients
- 5 lemons, divided
- Juice of 2 lemons
- One large chicken (about 5 pounds), skinned and quartered
- Salt
- pepper
- 2 tablespoons honey, divided
- 4 tablespoons olive oil, divided
- 1 onion, chopped into eighths
- 2 to 3 drops Tabasco
- 2 sprigs fresh rosemary
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