← Back to Search Results
roasting Napa Valley
Chicken with Roasted Lemon and Rosemary Sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

In 1997, my Tra Vigne crew and I cooked for a week at the Mandarin-Oriental in Bangkok, Thailand. Norbert A. Kostner, the hotel’s head chef, would not let me leave without giving him this recipe. It’s a dish that will look familiar to everyone—chicken and potatoes—but just wait until you taste it.

Yield: Serves 4

Ingredients

  • 1½ pounds small new potatoes such as Red Bliss
  • 2 large lemons
  • Extra virgin olive oil for brushing on lemons, plus ¼ cup
  • Salt and freshly ground pepper
  • 4 boneless chicken breast halves, skin on
  • 1 tablespoon minced garlic
  • 1 cup double-strength chicken stock , or 2 cups canned low-salt chicken broth boiled until reduced by half
  • 1 teaspoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh flat leaf Parsley
  • 1 tablespoon unsalted butter (optional)

Directions

Put the potatoes in a pot of salted cold water and bring to a boil. Cook until just tender, about 20 minutes. 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. Arrange the lemons, flesh side up, in a flameproof nonreactive baking dish, brush with olive oil, and season with salt and pepper. Broil 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. Push and stir the pulp through the sieve with a rubber spatula or wooden spoon. Discard the lemon shells.

Preheat the oven to 450°F. Season the chicken with salt and pepper. Heat the remaining ¼ cup olive oil in a large ovenproof sauté 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 and tossing, 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. Sauté 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.


© 1999 Michael Chiarello

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving and 1 tablespoon of olive oil for brushing on the lemons, but does not include optional butter.

 

Nutritional Information

Nutrients per serving (% daily value)

799kcal (40%)
92mg (9%)
58mg (97%)
75mcg RAE (2%)
1599mg
118mg
67g
2g
5g
35g
186mg (62%)
522mg (22%)
10g (52%)
45g (69%)
4mg (23%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-sweet-life The Sweet Life
by Kate Zuckerman
martin-yans-china Martin Yan's China
by Martin Yan
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
nigella-express Nigella Express
by Nigella Lawson
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
mom-a-licious Mom-a-Licious
by Domenica Catelli
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?