Name: Amanda Freitag's Lemon Chicken
Yield: 2 Servings
Ingredients: 1 pound lemons (about 4 large), halved; 1 large onion, chopped; ¼ bunch parsley; 1 garlic clove, sliced; 1 bay leaf; ½ cup kosher salt; ½ cup sugar; 1 teaspoon black peppercorns; 1 3½–4-pound chicken, quartered; 4 tablespoons olive oil, divided; 2 lemons, halved; Kosher salt, freshly ground pepper; 2 pounds small carrots, scrubbed; 1 cup low-sodium chicken broth; 1 teaspoon finely grated lemon zest; ¼ cup fresh lemon juice; ½ cup fresh ricotta

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Brining this lemon chicken seasons it down to the bone, and helps keep the flesh juicy while it cooks. If making chicken crackling is not your thing, simply use two bone-in breasts and two bone-in thighs.

Recipe notes