I love making roast chicken, but it's kind of a pain to truss and carve the bird. I solve this problem by roasting individual pieces. It's less fuss, cooks more quickly and has just as much flavor. Use the leftovers—if there are any—in salads or sandwiches.

Serves 4


  • 1 (3- to 4- pound) farm chicken, cut into 8 pieces
  • 1/3 cup freshly squeezed lemon juice (2 lemons)
  • 1/4 cup extra-virgin olive oil
  • 6 shallots, halved lengthwise and peeled
  • 8 cloves garlic, smashed and peeled
  • 10 sprigs fresh thyme
  • 1 lemon, thinly sliced
  • Fine sea salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • 3 Tbsp. unsalted butter


    Place the chicken, lemon juice, olive oil, shallots, garlic and thyme in a large resealable plastic bag (or large bowl). Seal the bag (or cover the bowl with plastic wrap) and marinate at room temperature for 30 minutes to 1 hour, or in the refrigerator overnight.

    Preheat the oven to 450° F.

    Spread the chicken pieces out on a roasting pan. Drizzle with the marinade, including the shallots, garlic and thyme. Add the lemon slices and season generously with salt and pepper. Roast until the skin is golden and the internal temperature (taken at the thickest portion of the thigh and the breast) is 165°, about 30 to 35 minutes. Raise the temperature to broil and broil the chicken until the skin is golden brown and slightly crisp, about 2 to 3 minutes.

    Remove the chicken pieces, shallots and lemon slices, place on a platter and cover loosely with foil. Add the white wine to the roasting pan and place over high heat. Let the pan juices and the wine simmer until reduced to about 1/4 cup, about 5 minutes. Whisk in the butter and season to taste with salt and pepper.

    Pour the sauce over the chicken and serve immediately.

    Store the chicken, in an airtight container in the refrigerator, for up to 2 days.

    From The Yellow Table (Yellow Table Press) by Anna Watson Carl.

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