Caramelized Lemon Roast Chicken Recipe

This roast lemon chicken recipe features a rich, intense sauce made with the caramelized drippings in the roasting dish. The roasted chicken is served over some romaine, which is slightly wilted with the hot sauce. You can do this same recipe on watercress, spinach or arugula.

Makes 4 Portions of Caramelized Lemon Roast Chicken

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Ingredients:

• 1 whole large chicken, about 4 lbs, rinsed, dried
• 4 lemons, juiced
• 1/4 tsp cayenne
• 1/2 tsp ground cumin
• 1 tsp fresh ground black pepper
• 2 tbsp olive oil
• salt to taste
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 3 cups chicken stock or broth
• 2 hearts of romaine, sliced into ribbons

Preparation:

In a large mixing bowl, add the lemon juice, cayenne, cumin, black pepper, olive oil, and about 1/2 tsp of salt. Whisk together and add the chicken to the bowl. Turn the chicken to coat on all sides; leave to sit out at room temp for 20 minutes, breast side down in the marinade. Choose a heavy-duty 9 x 13-inch metal or flame-proof glass baking dish, and grease the bottom with a little olive oil. Season the cavity with the dried herbs, pour in half the marinade, and tie the legs together with butcher string. Place the chicken in the baking dish, and pour over the rest of the liquid. Season generously with salt, and place in a preheated 375 degrees F. oven for 45 minutes. Remove, and brush the chicken all over with the fat from the bottom of the dish. Add 1 cup of the chicken stock to the pan. Don’t worry if the marinade has caramelized on the bottom – it will look like a dark tar, but that’s what makes the sauce so great! Return to the oven, and roast until done, about 30 minutes more (internal temp of 165 degrees F). Remove and cover loosely with foil and let rest for 20 minutes. Remove the chicken to a plate (let any liquids from the cavity drain into the baking dish when you do this), and cover with foil again while you make the sauce. Place the baking dish on high flame, and add the last 2 cups of chicken stock. Reduce by 1/2 volume to form a brown and tangy jus (pan sauce). While it’s reducing, scrap the bottom of the pan to deglaze any of the caramelized marinade. These dark bits will melt into the sauce and give it a rich flavor. You can skim some of the chicken fat from the surface if desired. Taste for salt and fresh ground black pepper, and adjust. To serve, toss the romaine with some of the hot sauce to wilt it very slightly. Divide the greens on plates and top with the chicken, spooning over the remaining sauce.

Lemon and Rosemary Poached Chicken Breast Recipe

This lemon rosemary poached chicken breast recipe is very light, but not lacking in great taste. The flavorful poaching liquid gently cooks the breasts, and is then reduced to make an easy sauce to top this tender chicken.

Makes 4 Lemon Rosemary Poached Chicken Breasts

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:

• 1 cup white wine
• 2 cups chicken broth
• 2 sprigs rosemary
• 1/2 onion, sliced
• salt to taste
• pinch of fresh ground black pepper
• pinch of cayenne
• 1 lemon, juiced
• 4 boneless, skinless chicken breasts
• 1 tbsp cold butter
• lemon wedges to garnish
• 2 cups cooked mashed potatoes (optional)

Preparation:

Add the wine, chicken broth, rosemary sprigs, onion, 1/2 tsp salt, black pepper, cayenne, and lemon to a 10-inch skillet (pan should be just large enough to fit the 4 chicken breasts). Bring to a simmer over high heat, and add chicken breasts. Turn the heat down to very low, and simmer the chicken breasts gently for 12-15 minutes, or until cooked through. The chicken breast will spring back lightly when poked. Internal temp should be 160-165 degrees F. Do not overcook the chicken breasts or they can get dry. When done, remove the breasts to a plate and cover with foil. Turn the heat up to the highest setting and boil the liquid for 5 minutes to reduce. Toss in the cold butter and whisk until gone. Boil for 2 more minutes and turn off heat. Taste for salt, and adjust. Place a scoop of hot mashed potato into 4 shallow bowls. Slice the breasts into 5 or 6 pieces each, and arrange over the potato. Spoon over the hot reduced poaching liquid (discard onions, or serve if desired), dividing it between the 4 portions. Serve hot with extra lemon if desired.