Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Kristy is an expert at making things pretty and a former Associate Editor of Food52.
Here are two I like:
Barbara is a trusted source on General Cooking.
Here's my go-to lemon chicken:
pierino is a trusted source on General Cooking and Tough Love.
Simple: juice enough lemons to yield one half cup. Marinate your chicken with that plus a lot of ground black pepper. Grill over a WOOD fire or over gas if you are a sissy. If using wood throw some rosemary branches on top of the hot coals.
i usually separate the skin from the meat and rub the skin with salted butter, garlic, s&p and fresh thyme. then i slice lemons and place them on the meat. rub the skin with olive oil, a touch of s&p and roast....comes out delicious every time
Chops is a trusted home cook.
Chicken piccata - chicken, lemon & capers
I love, and often make, Amanda's spatchcocked and braise roasted chicken from this site.
There's always the uber-simple roast chicken, with a halved lemon inside the cavity....
Pegeen is a trusted home cook.
Just saw a bit on TV for Valentine's Day, for this easy lemon roast chicken recipe, called "Engagement Chicken." http://www.glamour.com.... Sounds tasty!
June is a trusted source on General Cooking.
Just seeing this question made me think immediately of Marcella Hazan's fabulous (and crazy simple) Roast Lemon Chicken. I'm sure it's not appropriate for me to publish Marcella's recipe here, but it's in her book.... Everyone should have that recipe. It's that good.
Ain't no thing.
11 Ways to Wing It This Memorial Day
Croque Madame Casserole
The Word is Out
5-Ingredient Lime Pudding
A Better Way to Travel
Please enter a valid email address.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)