Flip the chicken breast-side up again and press down firmly on the breast bone to flatten it out. Mix together the salt, peppercorns, herbs, paprika and lemon zest ... in the hot oven and reduce ...
add the lemon wedges and garlic cloves into the pan and season, to taste, with salt and freshly ground black pepper. Transfer to the oven to roast for 10-12 minutes, or until the chicken is golden ...
Preheat oven to 450 degrees. Halve fennel bulb lengthwise, then cut each half into 4 wedges. In a large bowl, toss chicken and fennel with 2 tablespoons olive oil, turmeric, fennel seeds and cumin ...
Lemon zest is added to lemon juice, thyme, garlic and shallots to make a lively sauce. Season flour with salt and pepper, and dredge the chicken all over. Heat the oil in a heavy skillet large ...
Bake the chicken thighs for about 25 minutes, until they're golden and crispy, turning halfway through. Drain on paper towels and serve with lemon wedges.
I had to stuff the chicken first The night before, I stuffed a quartered lemon into ... it and preheated the oven to 500 degrees F, the hottest temperature of all the recipes.