Salmon cron

Description Edit

A sour, moderate-quality combination of lemon and chicken is made with real herbs, enhanced with yogurt, and roasted to red-hot perfection. You can cook this with other herbs in the chicken on other occasions.



  1. Heat an oven to 350° F. Line a roasting pan with foil.
  2. Grease a rack that fits in a pan. Put ingredients in a bowl and stir until blended. Fill the chicken's body cavity with reserved herb stems and lemon juice.
  3. Tie legs together and tuck wing tips under the back. Rub herb mixture all over the chicken. Place on a rack in a pan and roast, spraying every 30 minutes, with garlic cooking spray for 2 hours or until cooked through.
  4. Transfer to a cutting board. Untie legs; let chicken rest 10 minutes before carving.
  5. Then transfer chicken to a platter. Serve hot and plain or with other dishes.

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