In 1997, my Tra Vigne crew and I cooked for a week at the Mandarin-Oriental in Bangkok, Thailand. The hotel's chef wouldn't let me leave without giving him this recipe. It will look familiar to everyone, but wait until you taste it.
Ingredients
Makes 4 servings
Step 1
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.
Step 2
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 non-reactive 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.
Step 3
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 saut 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.
Step 4
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.
Step 5
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 the optional butter. Pour the sauce over the chicken and potatoes and serve immediately.
Nutrition Per Serving
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Reviews (54)
Back to TopI made this last night for my husband and he loved it. I used skinless chicken but placed a slice on pancetta over each chicken breast before putting the dish back in the oven to finish cooking. Pretty presentation and great flavor!
HHARRIS
Denver, CO
3/1/2013
这道菜尝起来像ingredie听起来nts: fresh, healthy, spring-like; however, I can't believe the unnecessary steps taken to get a flavor I believe could have been made in half the work. If I made it again, I would lightly brown the chicken, par boil potatoes, trow into roast pan and top with lemon, rosemary, garlic. I bet I would have an almost identical dish without the constant do this now.
csuharik
Sacramento
4/29/2012
As some other reviewers said, the sauce was very lemony. I didn't taste as I was cooking because I am new to chicken (a 15 year vegetarian entering the foray of poultry). Had I tasted the sauce ahead of time I would have done something to correct for the overwhelming lemon flavor - either adding more butter or some honey. I did use skinless breasts because that's all my store had in the organic brand so perhaps there was less fat to cut the citrus. I will make this again but with changes to the sauce for sure.
Geaners
10/31/2011
this was easy & delicious! used 4 skinless boneless breasts, watched it closely in browning & roasting-exactly 5 minutes browning & 10min in the oven. used 1/2 tsp rosemary & 1 lemon. Used butter for sauce. excellent.
Anonymous
brooklyn
5/20/2010
Wow! Fantastico! I made this for Mother's Day dinner with the inlaws and my parents - everyone raved about it! I was unconvinced it would be so tasty and almost chickened out before I made it (no pun intended). The sauce is oh-so-delicious and the chicken stays so moist. Mmmm. Will definitely keep this one in my repertoire! P.S. The instructions can seem intimidating and time-consuming but it's really not! I made it all with a bunch of people in the kitchen and didn't get flustered once.
barbmia
Toronto, ON
5/10/2010
seems like a lot of work but wasn't. I added potatoes, cut up, to bottom of pan, chicken on top & sauce poured all over. Very very good!
ppnd
hopewell, nj
3/6/2010
The instructions seem more complicated than they are. I suspect that the roasted lemon juice can be made ahead of time as well.
elwing
1/16/2010
I have used lemon/rosemary/garlic in other chicken recipes and this one is fantastic!! I made the sauce exactly as the recipe, except I used no-salt chicken broth and added 1/2 white wine before reduction. I was short on time, so I cut the chicken up into serving pieces, and thickly sliced a couple of large baking potatoes. I layered the potatoes on the bottom of the pan, placed the chicken on top, and poured the sauce over. Baked at 400 degrees for 45 mins., or till done. I had 2 globe artichokes which I quartered, placed in a casserole pan and also poured some of the sauce in there along with the lemon skin. Covered and baked for 1 hour at 400. Those were outstanding as well. This will be a staple recipe for me. Broiling the lemon was no extra work if you pop it in first thing and gather your other ingredients while it's broiling.
somewheregirrl
Portland, ME
10/1/2009
It was quite lemony... and I love lemon.
caitlinmcr
San Rafael, CA
6/16/2009
I have just made this and it was very good. I do however think that using fresh items like lemon and rosemary and parsley to make a topping and then frying the potatoes and chicken are kind of counter productive. Next time I would prefer to bake the chicken and potatoes and pour the sauce over top.
mikeker
Toronto, Ontario
2/19/2009
Wonderful recipe, but I only had small lemons on hand, so I used 3 instead of the 2 large lemons called for. Had I followed the recipe to its specifications, I believe this recipe would be perfectly balanced, but I found my sauce to be too 'lemony' even after the addition of butter. Nonetheless, the chicken came out perfect & delicious... I just used less sauce. Oh, and I used some of the sauce on steamed green beans instead of potatoes--as I'm trying to cut back my carbs--and this turned out wonderfully too... although after all the rave reviews, I hope to make this dish w/potatoes next time. :)
jupjup2001
Sacramento, CA
2/19/2009
My first impression: I was eating a rosemary three! To much rosemary in that recipe. And is not necessary to cook the chicken into the oven!to long for nothing.
gourmandechantal
montreal
2/2/2009
I've now made this recipe three times and absolutely adore it. The flavor is not too heavy and perfectly complements the chicken and the potatoes...oh, the potatoes. They really make this dish. This is going in my book of favorite recipes.
lasaire
Lexington, KY
11/12/2008
GREAT flavors! I love the process of cooking, but if you're busy, just kosher a whole chicken and roast it with the potatoes and sauce. Add a touch of dijon mustard to the sauce for added richness. The potatoes are still to die for, and I spent time with family for an hour and a half while the chicken roasted.
tawandaree
Amador County, CA
11/2/2008
Excellent recipe. The potatoes are fabulous, and although some reviewers feel that it's fussy, it has enough periodic downtime during active cooking (while roasting lemons, boiling potatoes, and baking the whole dish in the oven) that it is easy to balance all your dishes, and you have plenty of time to get some other side dishes ready. While the sauce does not coat the chicken as a thicker sauce would, the overall flavor is light and refreshing - doesn't leave you feeling heavy after the meal. This will be come a staple.
lasaire
Lexington, KY
6/16/2008
