Chicken with Roasted Lemon and Rosemary Sauce (Michael Chiarello) Recipe

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Chicken with Roasted Lemon and Rosemary Sauce (Michael Chiarello)
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Ingredients
12
Count
Nutrition
1082
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Preheat the broiler.
  2. 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.
  3. Reduce oven temperature to 425 degrees F.
  4. Season chicken with salt and pepper. Heat the olive oil in a large ovenproof skillet 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 chicken to a plate or baking sheet.
  5. 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. 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. 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.
  6. Return the pan to medium-high heat, add the garlic and rosemary, and cook until fragrant, about 1 minute. 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. Pour the sauce over the chicken and potatoes and serve immediately, garnished with rosemary sprigs
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1081.72 Kcal (4529 kJ)
Calories from fat 562.64 Kcal
% Daily Value*
Total Fat 62.52g 96%
Cholesterol 270.31mg 90%
Sodium 1743.06mg 73%
Potassium 1523.04mg 32%
Total Carbs 65.67g 22%
Sugars 9.05g 36%
Dietary Fiber 10.46g 42%
Protein 70.13g 140%
Vitamin C 47.8mg 80%
Vitamin A 1.7mg 58%
Iron 5.7mg 32%
Calcium 162.5mg 16%
Amount Per 100 g
Calories 191.01 Kcal (800 kJ)
Calories from fat 99.35 Kcal
% Daily Value*
Total Fat 11.04g 96%
Cholesterol 47.73mg 90%
Sodium 307.78mg 73%
Potassium 268.93mg 32%
Total Carbs 11.6g 22%
Sugars 1.6g 36%
Dietary Fiber 1.85g 42%
Protein 12.38g 140%
Vitamin C 8.4mg 80%
Vitamin A 0.3mg 58%
Iron 1mg 32%
Calcium 28.7mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26
    Points
  • 29
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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