One portion of this dish contains around 6g of protein, 11g of fat, and From preparation to the plate, this recipe takes around 39 minutes.
Instructions
1
Preheat oven to 40
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Oven
2
Heat a large ovenproof skillet over medium-high heat.
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Frying Pan
3
Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper; coat with cooking spray.
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Cooking Spray
Whole Chicken
Pepper
Salt
4
Add chicken to pan, skin side down; cook 6 minutes or until skin is golden brown and crisp. Turn chicken over.
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Whole Chicken
Equipment you will use
Frying Pan
5
Place pan in oven.
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Oven
Frying Pan
6
Bake at 400 for 12 minutes or until a thermometer inserted in thickest portion of chicken registers 16
Ingredients you will need
Whole Chicken
Equipment you will use
Kitchen Thermometer
Oven
7
Remove chicken from pan; keep warm. Discard pan drippings (do not wipe pan clean).
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Whole Chicken
Equipment you will use
Frying Pan
8
Add 1 tablespoon oil to pan; swirl to coat.
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Cooking Oil
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Frying Pan
9
Add potatoes to pan; sprinkle with 1/4 teaspoon salt. Cook potatoes 3 minutes on each side or until browned.
Ingredients you will need
Potato
Salt
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Frying Pan
10
Remove potatoes from pan.
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Potato
Equipment you will use
Frying Pan
11
Add lemon slices to pan; cook 1 minute on each side or until browned.
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Lemon
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Frying Pan
12
Remove lemon from pan.
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Lemon
Equipment you will use
Frying Pan
13
Add remaining 1 tablespoon oil to pan; swirl to coat.
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Cooking Oil
Equipment you will use
Frying Pan
14
Add shallots and garlic; saut 2 minutes, stirring occasionally.
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Shallot
Garlic
15
Add wine and chopped fresh thyme; cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits.
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Fresh Thyme
Wine
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Frying Pan
16
Return potatoes and lemon slices to pan.
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Potato
Lemon
Equipment you will use
Frying Pan
17
Add 2/3 cup stock, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 2 minutes or until potatoes are tender.
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Potato
Pepper
Stock
Salt
18
Combine remaining 1/3 cup stock and cornstarch, stirring with a whisk.
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Corn Starch
Stock
Equipment you will use
Whisk
19
Add cornstarch mixture and olives to pan; bring to a boil. Cook 1 minute, stirring occasionally. Stir in lemon juice and butter, stirring until butter melts. Return chicken to pan, turning to coat; sprinkle with parsley.
Ingredients you will need
Lemon Juice
Corn Starch
Whole Chicken
Parsley
Butter
Olives
Equipment you will use
Frying Pan
1
Prepare Meyer Lemon Chicken through step 3, decreasing potatoes to 12 ounces, omitting lemons and shallots, and substituting 2 cups (1/2-inch-thick) slices carrot, 2 cups (1/2-inch-thick) slices celery, and 1 large red onion, cut into 12 wedges. Cook vegetables for 10 minutes, stirring occasionally. Substitute 1 tablespoon chopped fresh oregano for thyme. Return vegetable mixture to pan.
Add stock mixture, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to pan; bring to a boil. Cook 1 minute. Stir in 2 tablespoons butter and 1 tablespoon fresh lemon juice. Return chicken to pan.
Ingredients you will need
Black Pepper
Kosher Salt
Lemon Juice
Whole Chicken
Butter
Stock
Equipment you will use
Frying Pan
4
Sprinkle with 1 tablespoon chopped fresh parsley.
Ingredients you will need
Fresh Parsley
5
Serves 6 (serving size: 1 breast piece or 1 thigh, about 1 cup vegetable mixture, and about 1/4 cup sauce)