Try this Chicken with Roasted Lemon and Rosemary Sauce recipe, or contribute your own.

Source: Michael Chiarello, The Tra Vigne Cookbook: Seasons

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Name: Chicken with Roasted Lemon and Rosemary Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 1/2 pounds small new potatoes such as Red Bliss; 2 large lemons; 1/3 cup Extra virgin olive oil for brushing on lemons, plus 1/4 cup reserved; salt and freshly ground pepper; 4 Boneless chicken breast halves skin on; 1 tablespoon minced garlic; 1 cup Chicken Stock double strength; 1 tablespoon Fresh rosemary finely chopped; 1 tablespoon Fresh flat-leaf parsley finely chopped; 1 tablespoon Unsalted butter

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INGREDIENTS

1 1/2 pounds small new potatoes ; such as Red Bliss
2 large lemons
1/3 cup Extra virgin olive oil ; for brushing on lemons, plus 1/4 cup reserved
salt and freshly ground pepper
4 Boneless chicken breast halves ; skin on
1 tablespoon minced garlic
1 cup Chicken Stock ; double strength
1 tablespoon Fresh rosemary ; finely chopped
1 tablespoon Fresh flat-leaf parsley ; finely chopped
1 tablespoon Unsalted butter

INSTRUCTIONS

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 flame proof 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 450F. Season the chicken with salt and pepper. Heating the remaining 1/4 cup olive oil in a large ovenproof saute 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 jices 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. Saute 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 optional butter. Pour the sauce over the chicken and potatoes and serve immediately.

NOTES

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Chicken with Roasted Lemon and Rosemary Sauce

1 1/2 pounds small new potatoes such as Red Bliss
2 large lemons
1/3 cup Extra virgin olive oil for brushing on lemons, plus 1/4 cup reserved
 salt and freshly ground pepper
4 Boneless chicken breast halves skin on
1 tablespoon minced garlic
1 cup Chicken Stock double strength
1 tablespoon Fresh rosemary finely chopped
1 tablespoon Fresh flat-leaf parsley finely chopped
1 tablespoon Unsalted butter

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 flame proof 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 450F.  Season the chicken with salt and pepper.  Heating the remaining 1/4 cup olive oil in a large ovenproof saute 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 jices 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.  Saute 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 optional butter.  Pour the sauce over the chicken and potatoes and serve immediately.

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Nutrition

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Serving Size: 1 Serving (460g)
Recipe Makes: 4 Servings

Calories: 446
Calories from Fat: 192 (43%)

Amt Per Serving		% DV

	Total Fat 21.3g	28 %
	Saturated Fat 5.8g	29 %
	Monounsaturated Fat 11.1g
	Polyunsanturated Fat 3.1g
Cholesterol 66.9mg		21 %
Sodium 3727.6mg		129 %
Potassium 1131.7mg		30 %
Total Carbohydrate 40.2g		12 %
	Dietary Fiber 5.5g	22 %
	Sugars, other 34.7g
Protein 25.4g		36 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 446

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