Roasted Lemon Chicken with Almond-Parmesan Broccoli
By America's Test KitchenPublished on February 23, 2012
Time
30 minutes
Yield
Serves 4
Ingredients
4 (12-ounce) bone-in split chicken breasts, trimmed and halved crosswiseSalt and pepper 1 tablespoon olive oil 8 (¼-inch-thick) lemon slices (2 lemons)1 ½ pounds broccoli, florets cut into 1-inch pieces, stalks peeled and sliced ½ inch thick, separated4 garlic cloves, minced½ cup low-sodium chicken broth ¼ cup grated Parmesan cheese ¼ cup slivered almonds, toasted
Instructions
- Adjust oven rack to middle position and heat oven to 500 degrees. Pat chicken dry with paper towels. Season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook until browned, about 5 minutes. Transfer chicken skin side up to wire rack set inside aluminum foil–lined rimmed baking sheet, leaving fat in skillet. Arrange lemon slices over chicken and transfer to oven. Roast until chicken registers 160 degrees, 15 to 18 minutes. Transfer chicken and lemons to platter and tent loosely with foil.
- Meanwhile, return now-empty skillet to medium-high heat. Add broccoli stalks and cook until slightly softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add broccoli florets and broth and cook, covered, until broccoli is tender, 4 to 6 minutes. Remove lid and cook until liquid evaporates, about 1 minute. Off heat sprinkle with Parmesan and almonds. Season with salt and pepper to taste. Serve with chicken.
Time
30 minutesYield
Serves 4Ingredients
4 (12-ounce) bone-in split chicken breasts, trimmed and halved crosswise
Salt and pepper
1 tablespoon olive oil
8 (¼-inch-thick) lemon slices (2 lemons)
1 ½ pounds broccoli, florets cut into 1-inch pieces, stalks peeled and sliced ½ inch thick, separated
4 garlic cloves, minced
½ cup low-sodium chicken broth
¼ cup grated Parmesan cheese
¼ cup slivered almonds, toasted
Ingredients
4 (12-ounce) bone-in split chicken breasts, trimmed and halved crosswise
Salt and pepper
1 tablespoon olive oil
8 (¼-inch-thick) lemon slices (2 lemons)
1 ½ pounds broccoli, florets cut into 1-inch pieces, stalks peeled and sliced ½ inch thick, separated
4 garlic cloves, minced
½ cup low-sodium chicken broth
¼ cup grated Parmesan cheese
¼ cup slivered almonds, toasted
Ingredients
4 (12-ounce) bone-in split chicken breasts, trimmed and halved crosswise
Salt and pepper
1 tablespoon olive oil
8 (¼-inch-thick) lemon slices (2 lemons)
1 ½ pounds broccoli, florets cut into 1-inch pieces, stalks peeled and sliced ½ inch thick, separated
4 garlic cloves, minced
½ cup low-sodium chicken broth
¼ cup grated Parmesan cheese
¼ cup slivered almonds, toasted
Why This Recipe Works
As the chicken cooks, the lemons flavor the meat and roast into a tasty garnish.
Instructions
- Adjust oven rack to middle position and heat oven to 500 degrees. Pat chicken dry with paper towels. Season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook until browned, about 5 minutes. Transfer chicken skin side up to wire rack set inside aluminum foil–lined rimmed baking sheet, leaving fat in skillet. Arrange lemon slices over chicken and transfer to oven. Roast until chicken registers 160 degrees, 15 to 18 minutes. Transfer chicken and lemons to platter and tent loosely with foil.
- Meanwhile, return now-empty skillet to medium-high heat. Add broccoli stalks and cook until slightly softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add broccoli florets and broth and cook, covered, until broccoli is tender, 4 to 6 minutes. Remove lid and cook until liquid evaporates, about 1 minute. Off heat sprinkle with Parmesan and almonds. Season with salt and pepper to taste. Serve with chicken.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments