Chicken With Roasted Lemon And Rosemary Sauce
Serves: 6
Darlene Legros
1 January 1970
Based on User reviews:
54
Spice
57
Sweetness
40
Sourness
38
mins
Prep time (avg)
6
Difficulty
Ingredients:
Directions:
1
Put the potatoes in a pot of salted cold water and bring to a boil
2
Cook until just tender, about 20 minutes
3
Drain and let cool, but do not peel
4
Cut in half and set aside
5
Preheat the broiler
6
Cut a small slice off both ends of each lemon, then cut in half crosswise
7
Arrange the lemons, flesh side up, in a flameproof non-reactive baking dish, brush with olive oil, and season with salt and pepper
8
Broil 6 inches or more from the heat until browned and soft, about 10 minutes
9
Let cool
10
Squeeze the lemon halves over a sieve suspended over a bowl
11
Push and stir the pulp through the sieve with a rubber spatula or wooden spoon
12
Discard the lemon shells
13
Preheat the oven to 450°F
14
Season the chicken with salt and pepper
15
Heat the remaining 1/4 cup olive oil in a large ovenproof saut pan over medium-high heat until hot
16
Add the chicken, lower the heat to medium, and cook, turning once, until brown on both sides, about 5 minutes
17
Remove to a platter
18
Return the pan to medium-high heat, add the potatoes, season with salt and pepper, and cook, stirring and tossing, until brown all over, about 5 minutes
19
Drain off the excess oil
20
Arrange the chicken breasts on top of the potatoes and place in the oven to reheat and cook through, about 10 minutes
21
When done,remove the chicken to a platter and put the pan with the potatoes over medium-high heat
22
Toss well so the pan juices are absorbed into the potatoes
23
Scrape the potatoes out of the pan onto the platter around the chicken
24
Return the pan to medium-high heat and add the garlic
25
Sauté briefly until light brown
26
Immediately add the reserved roasted lemon juice (this final flash of heat will cook off any residual acid flavor), stock, rosemary, and parsley
27
Stir and scrape up all the browned bits that cling to the bottom and sides of the pan
28
Season to taste with salt and pepper
29
If the sauce tastes too lemony, stir in the optional butter
30
Pour the sauce over the chicken and potatoes and serve immediately
31
Put the potatoes in a pot of salted cold water and bring to a boil
32
Cook until just tender, about 20 minutes
33
Drain and let cool, but do not peel
34
Cut in half and set aside
35
Preheat the broiler
36
Cut a small slice off both ends of each lemon, then cut in half crosswise
37
Arrange the lemons, flesh side up, in a flameproof non-reactive baking dish, brush with olive oil, and season with salt and pepper
38
Broil 6 inches or more from the heat until browned and soft, about 10 minutes
39
Let cool
40
Squeeze the lemon halves over a sieve suspended over a bowl
41
Push and stir the pulp through the sieve with a rubber spatula or wooden spoon
42
Discard the lemon shells
43
Preheat the oven to 450°F
44
Season the chicken with salt and pepper
45
Heat the remaining 1/4 cup olive oil in a large ovenproof saut pan over medium-high heat until hot
46
Add the chicken, lower the heat to medium, and cook, turning once, until brown on both sides, about 5 minutes
47
Remove to a platter
48
Return the pan to medium-high heat, add the potatoes, season with salt and pepper, and cook, stirring and tossing, until brown all over, about 5 minutes
49
Drain off the excess oil
50
Arrange the chicken breasts on top of the potatoes and place in the oven to reheat and cook through, about 10 minutes
51
When done,remove the chicken to a platter and put the pan with the potatoes over medium-high heat
52
Toss well so the pan juices are absorbed into the potatoes
53
Scrape the potatoes out of the pan onto the platter around the chicken
54
Return the pan to medium-high heat and add the garlic
55
Sauté briefly until light brown
56
Immediately add the reserved roasted lemon juice (this final flash of heat will cook off any residual acid flavor), stock, rosemary, and parsley
57
Stir and scrape up all the browned bits that cling to the bottom and sides of the pan
58
Season to taste with salt and pepper
59
If the sauce tastes too lemony, stir in the optional butter
60
Pour the sauce over the chicken and potatoes and serve immediately