ROASTED LEMON CHICKEN WITH PISTACHIOS

I saw this on a gluten free blog and decided it must be tried.

ROASTED LEMON CHICKEN WITH PISTACHIOS
ROASTED LEMON CHICKEN WITH PISTACHIOS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    tablespoons olive oil

  • Kosher salt and cracked black pepper

  • 2

    whole chicken breasts, cut in half lengthwise

  • 2

    chicken thighs

  • 2

    chicken legs

  • 1

    medium onion, peeled and diced

  • 1

    whole organic lemon

  • 1

    tablespoon chopped fresh thyme

  • 1/2

    cup white wine

  • 1

    cup chicken stock

  • 1

    tablespoon butter

  • 1/4

    cup pistachios

  • 1/4

    cup golden raisins

Directions

Preparing to cook. Preheat the oven to 375°. Remove the top and bottom of the lemon. Cut into 4 slices. Cut those in half and dice them up. Leave the skins on. Season the chicken pieces with salt and pepper, on both sides. Browning the chicken. Set a large skillet over medium-high heat. Pour in 4 tablespoons of the olive oil. When the oil is hot, add the chicken legs and thighs. Sear the legs and thighs until they are browned on the bottom, about 3 to 4 minutes. Move them to a roasting pan. Add 2 more tablespoons of olive oil and sear the chicken breasts the same way. Roasting the chicken. When all the browned chicken is in the roasting pan, put it in the oven. Roast the chicken until the breasts reach an internal temperature of 150°, about 10 to 12 minutes, and the thighs and legs reach an internal temperature of 180°, about 12 to 15 minutes. (check. Keep checking.) Caramelizing the onions and lemons. While the chicken is roasting, set the same skillet over medium-high heat. Add the remaining olive oil. When the oil is hot, add the diced onion. Cook, stirring frequently, until the onion starts to lightly caramelize, about 5 to 6 minutes. Add the lemon pieces. Cook, stirring occasionally, until the lemons have begun to caramelize too, about 5 minutes. Making the sauce. Add the thyme. Cook until the thyme releases its fragrance, about 2 minutes. Deglaze the pan with the white wine. Cook until the wine has reduced by half its volume, about 3 minutes. Add the chicken stock. Simmer the sauce, stirring occasionally, until it begins to thicken, about 5 minutes. Pull the roasted chicken from the oven. Put it onto plates to serve. Finishing the sauce. Add the butter to the sauce and stir until it is fully incorporated. Just before serving, add the pistachios and golden raisins to the sauce and stir. Season with salt and pepper to taste. Give the sauce one last stir. Pour the sauce over the roasted chicken. Serve. Feeds 4.

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