I usually put butter under the skin but next time I think I’ll make a garlic and lemon zest butter to put under the skin. I’ll also add wine to the veggie bed next time, Love your tips!
The last whole chicken I cooked on the grill in a big fry pan, it was to hot to cook in the house, I’m going to do it like that forever, it was the best one I ever made, I ate most of the skin, I deserved it.
Lydia you are awesome and amazing cook l really love your family videos and cooking videos on UA-cam channel God bless you all l hope you all get the gold you tube button because you all deserve it l also watch Lydia's Italian table 😊😊😊❤❤❤❤ from your fan and friend always Sharon Curry from Decatur Illinois
LIDIA, could I substitute chicken broth in place of the wine in the roasting pan? It would give the veggies a little more chicken flavor I was thinking.
For me the serving plates have to be warm in or HOT... I really hate tepid food.....the amount times I got mashed potato in restaurants that's not even lukewarm!!
I am concerned with chef practice of raw-meat tainted fingers scooping into bowls of salt,pepper,etc. I would hope that the tainted seasoning(salt, etc) is thrown out, but how wasteful. Use a tiny spoon or scoop!
My great-great-grandmother, great-grandmother, grandmother, and mother cooked like that, and they never had casualties. I'm still living, and I'm 55. My mother and grandmother always overcooked everything, so it was well done.
@@markgordon5387 Not concerned with tainted salt etc., that is cooked. Just don't use it to season uncooked foods like a salad/ dressing or to correct seasoning of cooked foods, or for a snack. Nauseating to think of that salt on my popcorn.
I see so many cooks doing this…but for me I use a small spoon to add salt, pepper and spices. Unless I have poured them into a small bowl and that is all I will use. I can see meat juices left in the salt cellar this way. Ha! As people have said, I guess they have done it this way for centuries with no problems. People do tell me I am too neat.
That’s why she’s famous and you’re not. It’s called editing. It’s not a continuous shot. You really think she put her hand in the salt without washing hands? NO ONE does that least of all a famous chef.
Wow what a great tip to truss! Thank you Chef!
I love how easy she makes all her recipes look and how simple and beautiful.
@@Wklsto A true master in the kitchen.
I love roasted chicken this way with lemon and rosemary is so delicious with a side of potatoes
Signora Lidia sei super ❤
Beautiful recipe from a beautiful person- I have learned so much from Lidia!
I do this with garlic instead of onions. Never tried adding wine. I will try that, thanks Lidia!
This looks delicious!!! I love lemon chicken! 💖
Thank You just what will make this Sunday dinner🥖🍷🍷💐🙋🏻
I usually put butter under the skin but next time I think I’ll make a garlic and lemon zest butter to put under the skin. I’ll also add wine to the veggie bed next time, Love your tips!
Thank you for making this dish look delicious and easy to make!😋
Outstanding cook.
Good Job Lidia !!! Thank You for sharing !!!!!
I tried this recipe two weeks ago, very much like my recipe, your roasted chicken came out DELICIOUS
THANK YOU VERY MUCH.
The last whole chicken I cooked on the grill in a big fry pan, it was to hot to cook in the house, I’m going to do it like that forever, it was the best one I ever made, I ate most of the skin, I deserved it.
Everything is top quality.
Lydia you are awesome and amazing cook l really love your family videos and cooking videos on UA-cam channel God bless you all l hope you all get the gold you tube button because you all deserve it l also watch Lydia's Italian table 😊😊😊❤❤❤❤ from your fan and friend always Sharon Curry from Decatur Illinois
Nice video thanks
This Lemon Roasted Chicken recipe looks so delicious 😋 Chef Lidia.
I LOVE ROASTED CHICKEN WITH LEMON GRASS HERB INSIDE. MABUHAY!!! FROM THE PHILIPPINES.🇵🇭🇵🇭🇵🇭🇵🇭🇵🇭🇵🇭🇵🇭🇵🇭
That’s beautiful. I don’t cook that much anymore but I will make this. I really hate those store bought rotisserie chickens.
Bought one once but it was tasteless. Threw it out after a few bites. Such a waste of money.
Bought one once but it was tasteless. Threw it out after a few bites. Such a waste of money.
THANK YOU! 🤗😋🌻💐👍🏻
Chicken looks delicious 😋
So easy I hope mine comes out as well! If it wasn't for Lidia...😂😂😅
LIDIA, could I substitute chicken broth in place of the wine in the roasting pan? It would give the veggies a little more chicken flavor I was thinking.
😋
🙏
🥰🥰🥰🥰🥰🥰💖💖💖💖💖💖💖💖💖💖
How much wine ?
Whatever is left after you drink your portion
Bravissima però non capisco il forno a quanti gradi e il tempo di cottura, in teglia hai messo patate?
Spero che la signora Lidia mi risponda oppure chi ha capito me lo può far sapere. Grazie
375°F for one hour, and twenty minutes. She put onions in the bottom of the pan, along with lemons, Rosemary and wine.
@@AlisaOrrDaisy grazie gentilissima.
Do you cover it with foil?
It doesn’t look like she does
If you cover with foil it won't brown properly.
4165 London Islands
Hello cuz cuz ❤️ work Luke cuz 😅 Rosemary he-man master of she ra DVD 🎉❤❤❤❤❤❤❤😂😂
For me the serving plates have to be warm in or HOT... I really hate tepid food.....the amount times I got mashed potato in restaurants that's not even lukewarm!!
I am concerned with chef practice of raw-meat tainted fingers scooping into bowls of salt,pepper,etc. I would hope that the tainted seasoning(salt, etc) is thrown out, but how wasteful. Use a tiny spoon or scoop!
She been doing this for years ! She is fine 😂
My great-great-grandmother, great-grandmother, grandmother, and mother cooked like that, and they never had casualties. I'm still living, and I'm 55. My mother and grandmother always overcooked everything, so it was well done.
@@markgordon5387 Not concerned with tainted salt etc., that is cooked. Just don't use it to season uncooked foods like a salad/ dressing or to correct seasoning of cooked foods, or for a snack. Nauseating to think of that salt on my popcorn.
I see so many cooks doing this…but for me I use a small spoon to add salt, pepper and spices. Unless I have poured them into a small bowl and that is all I will use. I can see meat juices left in the salt cellar this way. Ha! As people have said, I guess they have done it this way for centuries with no problems. People do tell me I am too neat.
That’s why she’s famous and you’re not. It’s called editing. It’s not a continuous shot. You really think she put her hand in the salt without washing hands? NO ONE does that least of all a famous chef.