Recipe by Kaccy G.
I was looking for a chicken recipe and I came across this one. OH MY GOSH! mouth watering. The steps sound like a lot but it is actually a pretty easy recipe.
Top Review by 2Bleu
The only change I made was to use skinless chicken breasts and yukon gold potatoes. There is a lot of pans to use when making this dish as is for 4 servings. There simply isn't a pan big enough for 4 breasts and 1 1/2 lbs of potatoes. I feel that 2 servings would fare better. I loved broiling the lemon halves, they looked delicious and wished I had broiled extra (thiner slices) for garnishments. I did add more fresh herbs than called for, then strained the sauce before pouring over the dish. Rosemary does not disolve or chew well, but I did garnish our plates with more fresh herbs for eye candy. The flavor of the dish is really good. Lemon goes great with chicken and the potatoes were very tender and tasty. Thanks for sharing the recipe.
- 1 1⁄2 lbs tiny new potatoes
- 2 large lemons
- 1⁄4 cup extra virgin olive oil
- 1⁄8 cup extra virgin olive oil, for burshing lemons
- salt & freshly ground black pepper
- 4 boneless chicken breasts, skin on
- 1 tablespoon garlic, minced
- 2 cups low sodium chicken broth, boiled until reduced by half
- 1 teaspoon fresh rosemary, finely chopped
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- 1 tablespoon butter, unslated (optional)
Directions See How It's Made
- Preheat oven to 450 degrees.
- Fill a pot with cold salted water, add potoates and bring to a boil for about 20 minutes or just until tender; 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.
- Place lemons, flesh side up, in a flameproof baking dish, brush with olive oil, and season with salt and pepper.
- Broil lemons 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. Pushing the pulp through the sieve Discard the lemon shells.
- Season the chicken with salt and pepper.
- Heat the remaining 1/4 cup olive oil in a large oven proof 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, 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. Sauti 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.