Kate's Cuisine

Nov 08 2009

Emeril’s Roasted Garlic-Glazed Chicken with Lemon Herb Sauce: Review

This recipe comes with a warning – It is very time-consuming to prepare. And even once you have the chicken in the oven, there’s still tons of work to be done so you can’t exactly walk away and forget it. My best advice is to worry about getting the chickens in first and then run around the kitchen trying to get the glaze and the sauce going even though it’s not written out in the recipe that way. I also only used one chicken and cut it into pieces instead of halves. That was just a misunderstanding on my part but I think I would do it that way again. As far as I could tell, it didn’t mess with the chicken any.

All of that being said, man oh man is this a great recipe! I strongly urge you to make the lemon herb sauce if you’re going to go ahead with it. I was very tempted not to make it because making this dish did kind of tire me out. But I ended up making it anyway and I think it might have been the best part of the meal. Once again, another great meal, thanks to Emeril! (Oh, this recipe comes from his book Emeril’s Kitchens, by the way!)

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