Ingredients
- 4 Meyer lemons, 2 zested and juiced and 2 halved
- 1 cup Dijon mustard
- 2 tablespoons finely chopped rosemary leaves
- 1 teaspoon crushed red pepper flakes
- 2 (3-pound) chickens, backbone removed and split in 1/2
- extra-virgin olive oil
- kosher salt
Description
Saw This On Food Network A Couple Weeks Ago And Had To Make It. Posting The Recipe From That Web Site. I Halved The Recipe As It's Just 2 Of Us At Home. I Also Used A Cut Up Chicken. My First Experience Using Meyer Lemons And I Was Not Disappointed. Where
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