Chicken With Roasted Lemon and Rosemary Sauce

By akselden

Ingredients

• 1 1/2 pounds small new potatoes, such as Red Bliss
• 2 lemons
• Extra-virgin olive oil for brushing on lemons, plus 1/4 cup
• Salt and freshly ground pepper
• 4 boneless chicken breast halves, skin on
• 1 tablespoon finely chopped garlic
• 1 cup double-strength chicken stock
• 1 teaspoon finely chopped rosemary
• 1 tablespoon finely chopped flat-leaf parsley
• 1 tablespoon unsalted butter (optional)

Details

Servings 4

Preparation

Step 1

Put the potatoes in a pot of salted cold water and bring to a boil. Cook the potatoes until they are just tender, about 10 to 12 minutes. Drain them well, and let them cool. Do not peel them, but cut them in half and set them aside.

Preheat the broiler.

Cut a small slice off both ends of each lemon, then cut them in half crosswise. Arrange the lemons skin side down in a flameproof, nonreactive baking dish; brush with olive oil, and season with salt and pepper. Broil the lemons 6 inches or more from the heat until they are browned and soft, about 10 minutes. Let them cool. When they are cool enough to handle, squeeze the lemon halves over a sieve so the juice goes into a bowl. Discard the lemon shells.

Preheat the oven to 450° F. Season the chicken with salt and pepper. Heat the remaining 1/4 cup of olive oil in a large ovenproof saute pan over medium-high heat. When it is hot, add the chicken, lower the heat to medium and cook, turning once, until the chicken is brown on both sides, about 5 minutes.

Transfer the chicken to a platter.
Brown the potatoes in the same pan over medium-high heat, stirring and tossing and seasoning with salt and pepper, about 5 minutes. Drain off the excess oil. Arrange the chicken breasts on top of the potatoes. Place the pan in the oven to finish cooking through, about 10 minutes.

Transfer the chicken to a platter. Put the pan over medium-high heat and toss the potatoes until they absorb the pan juices. Scrape the potatoes onto the platter, around the chicken.

Return the pan to medium-high heat and brown the garlic in it for a few seconds before adding the reserved lemon juice, stock, rosemary and parsley. Stir and scrape up any 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 potatoes and chicken, and serve immediately.