Chicken A La Spring


  • 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)


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