Renee erickson's roast chicken with brown butter and lemons

Roast
renee erickson's roast chicken with brown butter and lemons

This recipe comes from Renee Erickson's book A Boat, A Whale, and A Walrus. It requires a tiny bit more effort than just letting the bird sit in the oven, and the extra steps are very much worth it. Erickson notes that you can use a whole chicken using the same method. She suggests tucking the wings and increasing the roasting time by 10 to 15 minutes, depending on the size of the bird.

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roast chicken with roast chicken and roast chicken brown butter

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