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Ingredients

• 3 tablespoons  cooking oil (kosher for Passover)
• 2 cloves  garlic, minced
• 1 tablespoon  finely shredded lemon peel
• 6 to 8   fresh sorrel leaves (optional)
• 1   lemon, cut into wedges
• 1 3- to 3-1/2-pound  whole broiler-fryer chicken
• 2/3 cup  reduced-sodium chicken broth
• 1-1/2 teaspoons  potato starch (or cornstarch, if not observing Passover)
• 1 tablespoon  lemon juice
•   Salt and pepper
• 2 tablespoons  coarsely shredded fresh sorrell or spinach leaves
•   Red Russian kale or other kale variety (optional)
•   Chamomile flowers or other edible flowers (optional)

Description

Serve This Lightly Lemon, Roasted Chicken For Passover, Sunday Dinner, Or Any Special Occasion.

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