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Crispy Parmesan Roast Chicken With Lemon

Date Added: 1/15/2020    Source: cooking.nytimes.com

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Ingredients
  • 1 small lemon
  • 2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon black pepper
  • 1 teaspoon chopped rosemary, plus 4 sprigs
  • Large pinch of red-pepper flakes, plus more for serving (optional)
  • 1 (3 1/2- to 4-pound) whole chicken, patted dry
  • Extra-virgin olive oil, for drizzling
  • 1/3 cup finely grated Parmesan

View the full recipe at cooking.nytimes.com

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