Chicken with two lemons

I made Marcella Hazan’s chicken with two lemons for dinner this evening. It was ridiculously moist. I’ll definitely make it again though next time I think I’ll be a little more careful about getting it completely dry before roasting. Perhaps even throwing the chicken in the freezer for five or ten minutes beforehand to wick away the last of the moisture on the skin. Her description suggests that it will “puff up” in a remarkable fashion. Mine didn’t and I suspect the dryness of the skin plays a part. Either way it’s a great recipe. Recommended.

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