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A tske on the Old Ch the chicken is cooked whole.inese Lemon Chicken except
Heat oven to 220c. Zest and juice 1 lemon. Heat the lemon juice and the butter together in a small saucepan and set aside. Sprinkle the chicken cavity with 1/2 teaspoon salt and 1/4 teaspoon of the crushed peppercorns. Slide fingers under the skin of the breast and rub half of the zest and 1/8 teaspoon pepper onto the breast meat. Cut 1 lemon into quarters and place it and the garlic in the cavity. Tie the legs together with butcher's twine and season the outside with the remaining salt and pepper. Place on a rack in a small roasting pan, and roast for 10 minutes. Reduce heat to 180c. Quarter the remaining lemon and place it in the bottom of the pan. Continue to roast, basting every 15 minutes with the prepared lemon butter, until cooked; about 1 hour, 15 minutes. Let the chicken rest for around 10 to 15mins, to allow the juice to settle before carving.
Preserved Lemons can be used for different taste
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