Lemon Chicken Cooked Through

Set out chicken breast bone-in or boneless, chicken thighs bone-in or boneless, and kosher salt divided before you start Lemon Chicken Cooked Through. The batch is written for 4 people.

Count on 30 minutes of prep, 30 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 chicken breast bone-in or boneless
• 2 chicken thighs bone-in or boneless
• 1 teaspoon kosher salt divided
• ¾ teaspoon black pepper divided
• cooking spray
• 2 tablespoons olive oil divided
• 1 pound small red potatoes quartered
• 1 Meyer lemon cut into ¼ -inch-thick slices and seeded
• 1 cup shallots chopped
• 4 garlic cloves thinly sliced (or diced)
• ½ cup dry white wine
• ½ teaspoon thyme leaves
• 1 cup unsalted chicken stock
• 1 teaspoon cornstarch or arrowroot
• 2 oz Castelvetrano olives pitted
• 2 tablespoons Meyer lemon juice
• 1 teaspoon sugar
• 2 tablespoons unsalted butter
• 1 tablespoon fresh parsley leaves

How the cooking goes

1. To make this recipe, heat the oven to 400°F.
2. Rub ½ teaspoon fresh cracked pepper and salt onto both sides of chicken. Add a small amount of canola oil or cooking spray to the oven safe pan and heat over a lively flame until just smoking. Add chicken pieces to the pan, skin side down; cook the chicken 6 minutes or until the skin is crisp and deep gold. Turn chicken over. Place the pan in the oven. Bake at 400°F for 12 minutes or until a thermometer inserted in the thickest portion of chicken reads 165°F.
3. Remove fried chicken pieces from pan; loosely tent with foil to keep warm. Discard pan drippings but do not wipe out the pan. Add 1 tablespoon of oil to the pan, then add potatoes and sprinkle with ¼ teaspoon salt. Cook potatoes over a moderate flame for 3 minutes on each side or until browned. Remove potatoes from the pan. Add lemon slices to pan; cook 1 minute on each side or until browned. Remove lemon from pan. Add remaining 1 tablespoon oil, then add shallots and garlic; sauté 2 minutes, stirring so that the garlic doesn’t burn. Add wine and chopped fresh thyme; cook 1 minute or until liquid almost evaporates, scraping the pan to loosen browned bits.
4. Return potatoes and lemon slices to the pan. Add 2/3 cup stock, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper; cover and cook for 10-12 minutes until potatoes are tender. Combine the remaining 1/3 cup stock and cornstarch, stirring with a whisk. Add cornstarch mixture and olives (if you choose) to the pain; heat it until it boils. Cook for 1 minute, stirring now and then.
5. Stir in lemon juice, sugar (if using), and butter, stirring until butter melts. Add the chicken to the pan, coat the chicken, then sprinkle with parsley. Enjoy!

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Chicken, open Spice Rack Dry Rubbed Baked Chicken Wings Blended for the Pantry and Chicken in Cherry Wine Sauce for a Weeknight Skillet.