lemon chicken

January – Lemon Chicken
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January – Lemon Chicken

Remember that lemon cofit I made back in November of last year? It was really just sliced lemons slowly braised in olive oil. The oil is infused with lemon and makes marvelous salad dressings, or brush it on meat or potatoes before roasting. Anyway, to get on with things, it makes the most amazing and easy chicken breast recipe I have come across in a long time. I am not normally a big chicken breast fan, I much prefer the juiciness and taste of dark meat. But this one recipe has changed my mind. And it is easy (did I already say that?) and quick as well as delicious. There are really only 3 ingredients (4 if you count the salt). If you don’t have lemon confit on hand, not to worry. Just use freshly sliced lemons and olive oil, or lemon olive oil if you have a bottle stashed somewhere. Because you are going to eat the skin, it is best to get organic lemons if you can. Otherwise, scrub them well to remove any wax coating.

Confit Meyer Lemons in Olive Oil

For the best flavor, start this is the morning so it has time to marinate.

Without further ado, here goes…

Ingredients for 2 people, easily doubled:

  • 2 skinless and boneless chicken breasts

and either

  • 1/4 cup oil from the lemon confit plus some lemon slices

or

  • 1 lemon, sliced about 1/4 inch thick (prefer organic if available)
  • 1/4 cup of olive oil

plus

  • 1/2 teaspoon of kosher salt (less if you are using regular or sea salt)

Method:

  1. Pat the chicken breasts dry with paper towels (don’t wash them) and place in a clean zip lock bag or bowl.
  2. Add the lemon slices, olive oil, and salt. Close and seal the bag if using one.
  3. Massage the chicken breasts, evenly coating them and the lemon slices with oil. You can use clean hands if the chicken is in a bowl. Cover and refrigerate for 4-8 hours.
  4. When ready to cook, preheat your oven to 400 degrees F (205 degrees C). Heat an oven safe non-stick pan on the stove top using medium high heat. Add the chicken breasts and sliced lemons to the skillet, don’t wash off the oil. Cook on each side until brown (about 4-5 minutes).
  5. Place the pan it in the oven, cook for 10-15 minutes. This will depend on the thickness of the breasts and how well you like them cooked. My own were done in 10 minutes but my oven runs slightly hot.
  6. Carefully remove the pan from the oven, the handle will be very hot. Transfer the chicken breasts to a cutting board and let rest for at least 5 minutes.
  7. Serve with the caramelized lemon slices. They are amazingly sweet and delicious.

Lemon Chicken

Lemon Chicken

i roasted some asparagus in the oven at the same time and served them both with a fresh green salad from the garden. A perfect low carb and delicious meal.

You could make a sauce by adding a bit of butter and chicken broth to the pan, boil it down until thick. But the chicken really didn’t need it. If not watching what you eat this January, roast or boil some potatoes and coat them with any leftover lemon oil when they are finished.

Lemon Chicken, Roast Asparagus and Green Salad

Good for phase 2 of the Fast Metabolism Diet.

I am bringing this to Fiesta Friday #259. Come on over the Angie’s blog and take a look at all the fabulous food and crafts this week. The co-hosts this week are Ai @ Ai Made It For You and Jhuls @ The Not So Creative Cook

 

November in the kitchen – Roast Bussels Sprouts with Cannellini Bean Mash
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November in the kitchen – Roast Bussels Sprouts with Cannellini Bean Mash

Roast Brussels sprouts are a classic side dish for Thansksgiving. Roasting gives them a sweetness that is totally different from the way they taste cooked any other way. This recipe will convert even Brussels sprout haters. The Cannellini Mash could be a stand in for mashed potatoes, or add some pureed winter squash for a seasonal touch. I’m taking this to Full Plate Thursday (this week on a Tuesday) at Miz Helen’s Country Cottage.

The sprouts and mash are a vegan/vegetarian/gluten free meal by themselves. Add a salad on the side and the dinner menu is full.

In my omnivore family, I’m going to serve it with lemon chicken. Everything can go into the oven at the same temperature, making an easy dinner for one oven when you are busy.

There a lot of recipes out there for roast Brussels sprouts. The discussion centers around whether to preboil them before roasting. I have tried them multiple ways (this being a favorite winter vegetable for my family and friends) and have come up with a version which works best for us. My ideal sprout has a creamy center and crisp, brown outside leaves with a definite crunch. In order to have that creamy center without completely burnt leaves, I’ve found I need to precook them very briefly.

Roast Brussels Sprouts

Roast Brussels Sprouts

Roast Brussels sprouts

  • 4 cups of Brussels sprouts – trimmed and halved if large
  • Kosher Salt
  • Olive oil – about 2 tablespoons
  1. Preheat your oven to 425 F.
  2. Bring a large pot of water to a boil, add about 1 tablespoon of salt
  3. Add the Brussels sprouts, bring back to the boil, lower the heat and cook for 2 minutes.
  4. Strain and run cold water over them to cool slightly and stop cooking.
  5. Toss with olive oil and salt.
  6. Spread onto a parchment lined baking sheet in a single layer. Include any leaves that have fallen off.
  7. Bake for 40 minutes until the outsides are crisp.
Cannellini Bean Mash

Cannellini Bean Mash – ready to assemble

Cannellini Bean Mash

  • 2 cans of cannellini beans, drained and rinsed
  • ¼ cup of roast garlic cloves or 3 garlic cloves, minced
  • 1 cup of roast winter squash or pumpkin (canned ok)
  • 1 cup of coconut water or vegetable stock
  • 2 tablespoons of olive oil (or butter)
  • grated zest of 1/2 lemon
  • Salt, pepper and cayenne to taste
  1. Roast a small piece of banana squash at 425 F until soft and brown, about 40 minutes.
  2. Cool slightly, scoop out the flesh and add it to your food processor or blender.
  3. Drain and rinse 2 cans of cannellini beans.
  4. Combine with the garlic and squash in the processor.
  5. Puree until smooth, adding the coconut water or stock to thin. This should be the consistency of mashed potatoes.
  6. Pour the contents into a saucepan and heat on medium until hot, lower the heat and simmer for 5 minutes to blend the flavors.
  7. Add the olive oil and grate some fresh lemon rind into the pan.
  8. Taste for salt, add fresh ground pepper, and cayenne pepper for punch.

Once you start on this, I can imagine all kinds of additons…goat cheese, parmesan, substitute another vegetable for the squash (cooked parsnips or celery root?) or leave it out all together. In that case it would be more hummusy.

Lemon Chicken with Roast Brussels Sprouts and Cannellini Bean Mash

Lemon Chicken with Roast Brussels Sprouts and Cannellini Bean Mash

The chicken took an hour and fifteen minutes to cook, perfect timing for the rest of the meal. Including prep time, it took me an hour and a half to get dinner on the table. Not bad since much of it there was nothing to do, just waiting while things were roasting in the oven. It left me with time for a relaxed glass of wine and a chat with my husband. It’s his birthday tomorrow, I’ll be making his favorite, Pasta Puttanesca.

Everyone have a love filled, fun, and delicious Thanksgiving!