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Apr 27, 2011 03:04 AM

Adapting Marcella Hazan's Lemon Roasted Chicken?

Any advice would be appreciated as I begin preparations for my first dinner party.... I want to make MH's lemon roasted chicken, but was thinking of roasting chicken parts instead of an entire chicken for serving ease. Also, I'd make about 12-15 pieces of bone-in chicken to serve a party of 6.

1. How would you adapt the recipe for more pieces of chicken? Higher temp? longer cook time?

2. Could I slice the lemons and put them underneath the pieces instead?

3. if I threw some roasted potatoes in the oven, would it significantly lengthen the cook time of the chicken?

Or should I just stick with roasting the entire chicken and call it a day?

thanks very much!

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  1. To roast chicken parts a la Hazan this is what I would do:

    Place the chicken in a large bowl, sprinkle generously with salt and freshly ground pepper, juice 3 lemons and pour juice over chicken parts. With a large slotted spoon, or your impeccably clean hands, turn the chicken in the seasoning and juice. Place chicken parts and any juice in the bowl in a roasting pan, quarter the lemons and scatter them around the pan. Roast according to the recipe. You don't have to turn the chicken over at the 30 minute mark. Roast for the full 60 minutes then turn up the heat, as she says, and roast for about 15 minutes longer.

    Roast the potatoes as you normally would do.

    4 Replies
    1. re: Gio

      Do you think that an hour is quite a lot for chicken parts?

      1. re: roxlet

        Well... the temp in the recipe is only 350F. If it were me I'd roast them at 425 for about 50 minutes. Period... without turning up the heat.

          1. re: qianning

            Thanks for all of the replies! I was just going to get a chicken cut up into 8 pieces, so that folks could select their choice of light/dark meat. If I should stick with all of one cut, please advise!

      2. Why not roast two or more whole chickens the Hazan method?

        5 Replies
        1. re: Bakerloo Line

          I agree. The parts thing will not have the same results.

          1. re: Karl S

            Just to clarify - do I need to turn up the temp or lengthen the cooking time if I roast two chickens at the same time?

          2. re: Bakerloo Line

            I agree. Marcella's recipe is perfection in its simplicity...and the presentation of the beautifully roasted chicken is outstanding.

            1. re: Bakerloo Line

              Seconding this - the whole point is the lemons in the chicken giving it that juice and perfume and puffiness. Parts will be tasty, for sure, but it will not be the same.