RCP-123 — Roast chicken, charred lemon

Station: hot. Yields 4 serving. Plate cost: $2.84 per portion.

Procedure

How the line cook should execute this recipe.

Spatchcocked chicken brined 12h, roasted with shallots and lemon halves until skin shatters.

Ingredients (4)

Quantities scale to the recipe yield. Substitution column documents what the chef permits.

Code	Ingredient	Qty	Unit	Substitution
ING-chicken-thigh	Chicken thigh, boneless	2	lb	—
ING-lemon	Lemon	3	each	—
ING-rosemary	Rosemary	0.5	oz	—
ING-shallot	Shallot	120	g	—

Linked menu items (1)

Where this recipe appears on the menu — plate cost feeds margin calculations.

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