ROAST CHICKEN WITH CARAMELIZED LEMONS, CHERRY TOMATOES AND OLIVES
This Roast Chicken with Caramelized Lemons, Cherry Tomatoes and Olives has quickly become one of my trusted, tried and true dinner entrees for a plethora of reasons. It's super...
Provided by Weelicious
Categories Big Kids Recipes,Entrees,Family Meals,Meats and Proteins
Yield 4
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 450°F.
- 2. Heat the oil in an oven-proof skillet over medium-high heat. 3. Pat the chicken breasts dry, make sure they are very dry, and sprinkle the top with the salt. 4. Place the chicken breasts, skin side down, in the heated oil and sear for 5 minutes, or until skin is crisp and golden brown.5. Flip the chicken over. Add the lemon, olives, tomatoes and thyme to the skillet and transfer to the oven.6. Roast for 25 minutes, or until chicken is cooked through. *The chicken breasts I used were 3/4 pound each.
Nutrition Facts : Calories 570, Fat 34g, Cholesterol 185mg, Sodium 1120mg, Carbohydrates 3g, Fiber 1g, Sugar < 1g, Protein 61g
ROAST CHICKEN BREASTS WITH CARAMELIZED LEMONS, CHERRY TOMATOES AND OLIVES
Whenever I make this one-pan recipe, my whole family fights tooth and nail for every last little cherry tomato and olive, whose flavors get insanely rich from all the caramelizing in the pan. And if you thought this dish is tasty right out of the oven, just wait until you try it on day 2. You will start hoping there's enough for leftovers every time you make it, as the flavors come together even more and the chicken stays moist and juicy under the skin. 1 tablespoon vegetable or canola oil
Provided by Catherine McCord
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- Heat the oil in a large ovenproof skillet or shallow Dutch oven over medium-high heat until hot. Thoroughly pat the chicken very dry and sprinkle with the salt. Place skin-side down in the skillet and cook until the skin is crisp and golden brown, about 5 minutes.
- Flip the chicken over. Add the lemon halves, olives, tomatoes and thyme to the skillet and transfer to the oven. Roast until the chicken is cooked through, about 25 minutes.
ROAST CHICKEN WITH CARAMELIZED LEMONS, CHERRY TOMATOES & OLIVES RECIPE - (4.6/5)
Provided by Gigi-licious
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Heat the oil in an oven-proof skillet over medium-high heat. Pat the chicken breasts dry, make sure they are very dry, and sprinkle the top with the salt. Place the chicken breasts, skin side down, in the heated oil and sear for 5 minutes, or until skin is crisp and golden brown. Flip the chicken over. Add the lemon, olives, tomatoes and thyme to the skillet and transfer to the oven. Roast for 25 minutes, or until chicken is cooked through. *The chicken breasts I used were 3/4 pound each.
CARAMELIZED LEMON CHICKEN
Making a chicken shine with glaze typically requires combining a form of sugar (like honey or maple syrup) with something to balance that sweetness, like lemon juice. But there is an ingredient in your baking arsenal that does both of those things: lemon curd. The sugars in the curd help the skin caramelize to a deep mahogany, while the curd's fat and moisture keep the meat juicy. Spread it on chicken and each bite gets perfumed with sunny lemon. While you can make this recipe using chicken just as you purchased it, the added step of removing the backbone (also known as spatchcocking or butterflying) ensures all parts get browned.
Provided by Ali Slagle
Categories dinner, poultry, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 400 degrees. Season the lemon curd with 2 teaspoons salt and 1 teaspoon black pepper.
- To butterfly the chicken, place the chicken on a cutting board, breast side down. Using sharp kitchen shears, remove the backbone by cutting on either side of the backbone. (Save the backbone for stock.) Flip the chicken, setting it breast side up, and flatten by pressing firmly in the center; you should hear a crack.
- Pat chicken dry. Season the chicken on both sides with 2 teaspoons salt and a generous grind of black pepper. Use the handle of a fork or spoon to loosen the skin from the chicken breasts and thighs (you'll find openings at their tops).
- Spread about three-quarters of the lemon curd between the skin and meat. Use your fingers to massage the curd around so it spreads out under the skin. Spread the rest of the lemon curd in a thin layer all over the chicken skin. Drizzle with the olive oil.
- Pour 3/4 cup water into a large (at least 12-inch) oven-safe skillet, shallow roasting pan or sheet pan. (The water keeps the pan drippings from burning and keeps the chicken moist.) Add the chicken, skin side up. Tuck the wings under to prevent burning and turn the legs so the thighs face up. Roast until a thermometer registers 165 degrees in the thickest part of the thigh, 45 minutes to 1 hour, starting to check the chicken at 30 minutes. If at any point it starts getting too brown, cover it with foil. Let rest 10 minutes before carving.
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