CHICKEN WITH LEMON AND RAMPS
Provided by Molly O'Neill
Categories dinner, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Dry chicken with paper towels. Cut off and discard wing tips.
- Cut two wedges into each end of the lemon in a cross shape, deep enough to expose the tiniest bit of the fruit. Wrap ramps around lemon, using the grooves of the cross-cut to secure them. Tie on with kitchen twine.
- Rub lemon with about 1/2 teaspoon shortening, and season it well with salt. Stuff lemon in the cavity of the chicken. Truss chicken, and rub with remaining vegetable shortening. Season liberally with salt, then press pepper all over skin. Refrigerate overnight or for up to 24 hours.
- Remove chicken from the refrigerator, and preheat oven to 450 degrees. Roast chicken for 10 minutes, reduce heat to 350 degrees and roast for 40 to 45 minutes, until juices run clear when pricked with a knife. Let rest for 10 minutes before carving.
Nutrition Facts : @context http, Calories 536, UnsaturatedFat 23 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 11 grams, Sodium 920 milligrams, Sugar 1 gram, TransFat 1 gram
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