CHICKEN WITH ROASTED LEMON AND ROSEMARY SAUCE
Steps:
- Put the potatoes in a pot of salted cold water and bring to a boil. Cook until just tender, about 20 minutes. Drain and let cool, but do not peel. Cut in half and set aside.
- Preheat the broiler. Cut a small slice off both ends of each lemon, then cut in half crosswise. Arrange the lemons, flesh side up, in a flameproof non-reactive baking dish, brush with olive oil, and season with salt and pepper. Broil 6 inches or more from the heat until browned and soft, about 10 minutes. Let cool. Squeeze the lemon halves over a sieve suspended over a bowl. Push and stir the pulp through the sieve with a rubber spatula or wooden spoon. Discard the lemon shells.
- Preheat the oven to 450°F. Season the chicken with salt and pepper. Heat the remaining 1/4 cup olive oil in a large ovenproof saut pan over medium-high heat until hot. Add the chicken, lower the heat to medium, and cook, turning once, until brown on both sides, about 5 minutes. Remove to a platter.
- 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. Drain off the excess oil. Arrange the chicken breasts on top of the potatoes and place in the oven to reheat and cook through, about 10 minutes. When done,remove the chicken to a platter and put the pan with the potatoes over medium-high heat. Toss well so the pan juices are absorbed into the potatoes. Scrape the potatoes out of the pan onto the platter around the chicken.
- Return the pan to medium-high heat and add the garlic. Sauté briefly until light brown. Immediately add the reserved roasted lemon juice (this final flash of heat will cook off any residual acid flavor), stock, rosemary, and parsley. Stir and scrape up all the browned bits that cling to the bottom and sides of the pan. Season to taste with salt and pepper. If the sauce tastes too lemony, stir in the optional butter. Pour the sauce over the chicken and potatoes and serve immediately.
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Rokaya Ravi
[email protected]I made this dish for my family and they loved it! The chicken was cooked perfectly and the sauce was delicious. I will definitely be making this again.
MD Shawon Hosen
[email protected]This is the best chicken recipe I've ever tried. The chicken is so juicy and tender, and the sauce is to die for.
Pahtoon Pashtoon
[email protected]I've never made chicken with roasted lemon and rosemary sauce before, but this recipe was so easy to follow and the results were incredible. The chicken was cooked to perfection and the sauce was so flavorful.
Hafsa jutt Haffii jutt
[email protected]This dish is so easy to make and it tastes amazing. I love the combination of lemon and rosemary.
Milan Wright
[email protected]I tried this recipe last night and it was delicious! The chicken was so moist and flavorful, and the sauce was perfect.
Dominique Ruffin-Bozeman
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Aiden Vick
[email protected]I've made this dish several times and it's always a hit. It's a great way to use up leftover chicken.
Single Life
[email protected]The lemon and rosemary flavors really shine through in this dish. I love how the sauce brightens up the chicken.
Karan Dhami
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious.
Kefe02 Nakich
[email protected]I made this for a dinner party and it was a huge success. Everyone loved the chicken and the sauce.
M imran Hanjraa
[email protected]This dish was easy to make and turned out great! I followed the recipe exactly and it was perfect.
Nisa Mangal Grade 8A
[email protected]The chicken was juicy and tender, and the sauce was tangy and savory. I loved the combination of flavors.
Khadar Maxamed
[email protected]This chicken dish was a hit with my family! The lemon and rosemary sauce was flavorful and bright, and the chicken was perfectly cooked. I'll definitely be making this again.