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Written by A Black Lemon Roast Chicken Recipe, named black because of the colour the lemon turns in the cooking process.
Don’t panic, it’s just what happens when you caramelise the lemon juice.
This recipe uses Romaine lettuce as the bed, you can use any variety of local seasonal greens to bring some colour and lightness to the dish.
More: Roast Chicken Recipes
Black Lemon Roast Chicken Recipe | Chef John
Serving: 4-6 | Prep: 20 min | Cooking: 75 min
Ingredients:
| Chicken | 1 | ||
| For the marinade | |||
| Lemon Juice | 3/4 | cup | |
| Salt | 1/2 | teaspoon | |
| Cayenne Pepper | a | pinch | |
| Ground Cumin | a | pinch | |
| Black Pepper | 1 | teaspoon | |
| Olive Oil | 2 | tablespoons | |
| For the Chicken | |||
| Rosemary | 1 | teaspoon | |
| Thyme | 1 | teaspoon | |
| For the Jus | |||
| Chicken Stock | 2 | cups | |
| Roamaine Lettuce | |||
| Salt | |||
| Pepper |
Method:
1 . In a mixing bowl mix together the marinade ingredients
2 . Coat the chicken with the marinade and leave for about 20-30 minutes
Cooking:
1 . Drizzle the roasting tray with a little oil
2 . Place the chicken in the roasting tray, pour the marinade into the cavity and brush over the chicken
3 . Sprinkle the chicken with crushed or dry rosemary and thyme
4 . Season with salt & pepper
5 . Place in the oven at 180°C and cook for 45 minutes
6 . Baste with the black lemon and juices in the tray
7 . Pour in the chicken stock and cook for another 20-30 minutes until ready
For the Jus
1 . Remove the turkey and allow to rest
2 . Place the roasting tray on the stove and reduce over low heat by half
3 . Serve with greens, in this recipe Chef John is using Romaine lettuce, spinach or watercress will work just as well
4 . Drizzle with the jus
1 . In a mixing bowl mix together the marinade ingredients
2 . Coat the chicken with the marinade and leave for about 20-30 minutes
Cooking:
1 . Drizzle the roasting tray with a little oil
2 . Place the chicken in the roasting tray, pour the marinade into the cavity and brush over the chicken
3 . Sprinkle the chicken with crushed or dry rosemary and thyme
4 . Season with salt & pepper
5 . Place in the oven at 180°C and cook for 45 minutes
6 . Baste with the black lemon and juices in the tray
7 . Pour in the chicken stock and cook for another 20-30 minutes until ready
For the Jus
1 . Remove the turkey and allow to rest
2 . Place the roasting tray on the stove and reduce over low heat by half
3 . Serve with greens, in this recipe Chef John is using Romaine lettuce, spinach or watercress will work just as well
4 . Drizzle with the jus
Source: Foodwishes
