Chicken with Roasted Lemon and Rosemary Sauce

Name: Chicken with Roasted Lemon and Rosemary Sauce
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 6 boneless chicken breast halves, skin on; 473 milliliters double-strength chicken stock, or 4 cups canned low-salt chicken broth boiled until reduced by half; 59 milliliters finely chopped fresh flat-leaf parsley leaves; 1 teaspoon finely chopped fresh rosemary leaves; 4 cloves garlic, minced; 5 larges lemons; 680 grams new potatoes, such as red bliss, halved; 59 milliliters extra-virgin olive oil; 1 sprig Rosemary , for garnish; 4 servings Gray salt; 1 Tbsp unsalted butter, optional

Chicken with Roasted Lemon and Rosemary Sauce might be just the main course you are searching for. This recipe covers 36% of your daily requirements of vitamins and minerals. One serving contains 557 calories, 44g of protein, and 23g of fat. This recipe serves 4. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 55 minutes. A mixture of rosemary leaves, chicken breast halves, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat the broiler.

Equipment you will use

Broiler

Cut a small slice off both ends of each lemon, and then cut in half crosswise. Arrange the lemons, flesh side up, in a flameproof nonreactive baking dish, and season with salt. Broil 6 inches or more from the heat until browned and soft, about 10 minutes. Cool slightly. 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 to get as much juice out as possible. Discard the lemon peels.

Ingredients you will need

Lemon

Juice

Salt

Equipment you will use

Wooden Spoon

Baking Pan

Spatula

Sieve

Bowl

Reduce oven temperature to 425 degrees F.

Equipment you will use

Oven

Season chicken with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Heat the olive oil in a large ovenproof skillet over medium-high heat until hot.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the chicken, lower the heat to medium, and cook, turning once, until brown on both sides, about 5 minutes.

Ingredients you will need

Whole Chicken

Remove chicken to a plate or baking sheet.

Ingredients you will need

Whole Chicken

Equipment you will use

Baking Sheet

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 10 minutes.

Ingredients you will need

Salt And Pepper

Potato

Equipment you will use

Frying Pan

Drain off the excess oil. Arrange the chicken breasts on top of the potatoes and place in the oven until potatoes and chicken are cooked through, about 10 to 15 minutes.

Ingredients you will need

Chicken Breast

Potato

Whole Chicken

Cooking Oil

Equipment you will use

Oven

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.

Ingredients you will need

Potato

Whole Chicken

Equipment you will use

Frying Pan

Return the pan to medium-high heat, add the garlic and rosemary, and cook until fragrant, about 1 minute.

Ingredients you will need

Rosemary

Garlic

Equipment you will use

Frying Pan

Add 1 cup of chicken broth and reserved lemon juice. Stir and scrape up all the browned bits that cling to the bottom and sides of the pan, and then add the remaining 1 cup broth. Bring to a simmer stir in parsley and season to taste with salt and pepper. If the sauce tastes too lemony, stir in the optional butter.

Ingredients you will need

Salt And Pepper

Broth