Saturday, October 30, 2010

Tuscan Lemon Chicken

This recipe has been on my menus for the past several weeks. However I haven't gotten around to making it. My inspiration is from Barefoot Contessa: Back to Basics. The original recipe calls for flattening the bone-in, skin-on chicken and then grilling it. Too much work! Andy and I don’t have a good track record for grilling chicken, so I decided to roast the chicken instead. The lemony flavor is subtle and delicious; roasting yielded succulent meat and crispy skin. Our good friends Melissa and Jeff and their sons came for dinner tonight. Melissa mounded Mashed Potatoes on the platter, topped them with the chicken breasts, and drizzled the whole thing with the sauce. (She also served as guest photographer.) Enjoy!

Tuscan Lemon Chicken
5 to 6 skin-on, bone-in chicken breasts
Salt and pepper
1/3 cup olive oil
Juice and zest from 3 lemons
1 Tbsp. minced fresh rosemary
2 tsp. herbs de Provence

1. Arrange chicken in a shallow dish; sprinkle with salt and pepper on both sides.
2. In a small bowl, combine olive oil, lemon juice and zest, rosemary, and herbs de Provence. Pour mixture over chicken. Cover dish, and marinate chicken at least 4 hours.
3. Place chicken, skin side up, on an aluminum foil-lined baking sheet; drizzle with marinade.
4. Bake at 375° for 45 minutes or until done.

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