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Rosemary
A leaf of the evergreen shrub with
appearance of curved pine needle; has aromatic odor with slightly piney taste
Goes Well With:
poultry stuffing, veal and lamb roasts, potatoes, cauliflower, fish, and duck
Available:
whole or ground |
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Chicken with Roasted Lemon and Rosemary Sauce
1 1/2 pounds small new potatoes such as red bliss
2 large lemons
extra-virgin olive oil for brushing on lemons, plus 1/4 cup
salt and freshly ground pepper
4 boneless chicken breast halves, skin on
1 T. minced garlic
1 C. double-strength chicken stock or 2 C. canned low-salt chicken broth boiled
until reduced by half
1 t. finely chopped rosemary
1 T. finely chopped fresh flat-leaf parsley
1 T. unsalted butter
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 1/4 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 optional butter. Pour the sauce over the chicken and potatoes and serve
immediately.
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