Main · Home kitchens everywhere
Roast chicken with lemon and garlic
Chicken roasted with lemon and garlic until the skin crackles.
About the dish
A whole roast chicken flavored with lemon and garlic belongs to no single country; versions are cooked in home kitchens across Europe, the Mediterranean and the Americas. Lemon halves and a head of garlic go in the cavity, or crushed garlic and zest go under the skin.
Most of the technique is about the skin. Dry skin browns and crisps; wet skin steams. Many cooks salt the bird a day ahead and leave it uncovered in the refrigerator, which seasons the meat and dries the surface. A hot oven browns the skin while the meat cooks through, and flattening the bird by cutting out the backbone helps the thighs and breast finish together.
Food safety guidance in the United States calls for 165°F (74°C) in the thickest part of the thigh. Resting the chicken for ten to fifteen minutes lets the juices settle before carving. The flavor is savory and rich from the browned skin and fat, with roasted garlic turning soft and sweet. Squeezed over at the end, the lemon cuts through the fat in the pan juices.
Written from general cooking knowledge, as background on a dish from the game’s recipe book. It is not a tested recipe.
The flavors it leans on
Roast chicken with lemon and garlic in Night Kitchen
In the game, Roast chicken with lemon and garlic is a main in the recipe book. A plate is named Roast chicken with lemon and garlic when it holds these cards and is cooked with exactly this technique, with at most one extra ingredient.
Ingredients
- Chicken thighs
- Lemon
- Garlic
Technique
- Roast
How those cards taste
Cooked from just these cards for an average ticket, before tonight’s mood and quirks, it would please Odile (3 stars), Dot (3 stars) and Hattie (3 stars) most.
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