Joan Nathan’s Weed-Infused Lemon Roast Chicken Recipe

Joan Nathan’s Weed-Infused Lemon Roast Chicken by the Forward
Marcus Nilsson © 2018

Yield: 4 servings

THC: 5.7 mg per serving; 22.8 mg total recipe

Joan Nathan is basically the grand dame of Jewish home cooking. Even though she had never even seen weed in her life before coming on Bong Appétit, she was completely down to experiment. The result? This ultra-lemony roast chicken that uses both fresh lemons and preserved lemons to maximum advantage. Use a citrusy strain of herb, like Lemon Skunk, to round out the experience.

One 3-to 4-pound whole chicken

2 tablespoons flower-infused olive oil (see separate recipe)

Kosher salt and freshly ground black pepper

1 to 2 tablespoons za’atar

1 teaspoon ground sumac

1 preserved lemon, halved and 1⁄2 diced

8 thyme sprigs

4 rosemary sprigs

2 sage sprigs

1 yellow onion, cut into about 8 pieces

2 lemons, thinly sliced into

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