It’s adapted from the lemon rosemary chicken in Michael Chiarello’s Tra Vigne Cookbook. I’ve cut back on the lemon and added a sprig of rosemary when roasting the chicken. I’ve also added a swirl of butter at the end to enrich the sauce. If you have some concentrated chicken stock it adds a nice touch too. Just add in a few tablespoons worth to put it right over the top. Broiling the lemons mellows their bite. It’s not essential – but nice to have. If you skip this step, cut back the lemon. Maybe half a lemon. Maybe a bit more. Depends how lemony you like it. Cut the ends off the lemon if you do broil it. This gives it a “stand” on which to balance. Makes broiling lemons way easier.

You can do all the prep ahead of time. If you do, this is just a simple skillet dinner. Perfect for a dinner party. Easy. Par-boil the potatoes and broil the lemons ahead of time. You’ll have time to chat with your guests. Enjoy a glass of wine. I wouldn’t serve lemon rosemary chicken with anything other than the chicken and potatoes on the plate. Mound a few potatoes in the middle of the plate. Lean the chicken on the potatoes and drizzle a bit of sauce all around. Garnish with a bit of chopped chives if you want. Serve. Enjoy.

   

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