Tangy roasted lemons harmonize beautifully with chicken. They are also delicious chopped and sprinkled over fish.

Kathy Farrell-Kingsley
Source: EatingWell Magazine, Fall 2004
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Ingredients

Roasted lemons
Chicken

Directions

Instructions Checklist
  • To prepare roasted lemons: Preheat oven to 325 degrees F. Line a baking sheet with parchment paper. Arrange lemon slices in a single layer on it. Brush the lemon slices with 1 tablespoon oil and sprinkle with 1/8 teaspoon salt. Roast the lemons until slightly dry and beginning to brown around the edges, 25 to 30 minutes.

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  • Meanwhile, prepare chicken: Cover chicken with plastic wrap and pound with a rolling pin or heavy skillet until flattened to about 1/2 inch thick. Sprinkle the chicken with 1/8 teaspoon salt and pepper. Place flour in a shallow dish and dredge the chicken to coat both sides; shake off excess (discard remaining flour).

  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 2 to 3 minutes per side. Add broth and bring to a boil, scraping up any browned bits. Stir in capers. Boil until the liquid is reduced to syrup consistency, 5 to 8 minutes, turning the chicken halfway. Add the roasted lemons, butter, 2 tablespoons parsley and more pepper, if desired; simmer until the butter melts and the chicken is cooked through, about 2 minutes. Transfer to a platter. Sprinkle with the remaining 1 tablespoon parsley and serve.

Tips

Make Ahead Tip: Cover and refrigerate the roasted lemons (Step 1) for up to 2 days.

Nutrition Facts

195.7 calories; protein 24.3g 49% DV; carbohydrates 6.1g 2% DV; exchange other carbs 0.5; dietary fiber 1.8g 7% DV; sugars 1.7g; fat 8.1g 13% DV; saturated fat 2.5g 12% DV; cholesterol 67.7mg 23% DV; vitamin a iu 317.7IU 6% DV; vitamin c 22.2mg 37% DV; folate 10.5mcg 3% DV; calcium 32.5mg 3% DV; iron 1.2mg 7% DV; magnesium 25.1mg 9% DV; potassium 329.3mg 9% DV; sodium 475.9mg 19% DV; thiamin 0.1mg 6% DV.

Reviews (12)

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12 Ratings
  • 5 star values: 11
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/25/2019
Delicious! Made it just as written. My husband deemed it a company dish meaning it was delicious and should be served to guests. The chicken was incredibly moist and the sauce was fantastic. Served it with asparagus. Read More
Rating: 5 stars
11/13/2017
Could use chicken or fish. Purchased pre-sliced THIN cut chicken (9 slices/pkt). Not a fan of capers added Thyme for flavor - Excellent! Read More
Rating: 5 stars
06/13/2015
Loved this! I loved this recipe. But I did make a few changes--- I added mushrooms and garlic (everything is better with garlic i.m.o.). I skipped the whole roasting step for the lemons based on other's reviews that they became bitter and just added them fresh at the end. I didn't have capers or parsley so I just didn't add them either. I didn't measure the broth so I think I added more than the recipe called for- thus it took a little longer to boil down to syrupy phase but the chicken was very moist and not overcooked at all. Yum! Pros: Easy Delicous Read More
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Rating: 5 stars
09/16/2013
Excellent. Served it twice now one time for family and one time for company. Got compliments both times and then my friends wanted the recipe Read More
Rating: 5 stars
05/01/2012
Another Favorite Eating Well has been my bible for recipes since I was 18 (I'm 28 now). It's the only resource I use to find recipes outside of the family traditions. I am quite the amazing cook:) but I do have my favorites. And this is definitely one of them. Any chance I have to make lemon peels edible I will definitely take advantage of it! I crave this dish often and have filled many happy bellies with this one! Read More
Rating: 5 stars
10/30/2011
Good recipe. I didn't care for roasting the lemons on this one so instead I just throw them in at the end for lemon-y flavor. The roasted lemons were just too bitter for my taste and I like the brightness that throwing them in at the end provides. Read More
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Rating: 5 stars
10/30/2011
My whole family loved this recipe!! You definetly have to like lemons which we do. Read More
Rating: 5 stars
10/30/2011
I loved this dish my whole family loved it! Read More
Rating: 5 stars
10/30/2011
After the Curry Shrimp this is everyone's favorite....and it's a very close second. This is such a tasty dish. By far these two recipes will be a favorite for entertaining. Read More
Rating: 5 stars
10/30/2011
This was great!!! Do not miss out on the roasted lemons---instead of capers I substituted frozen green peas Read More
Rating: 1 stars
10/29/2011
We hated this!! This is the very first recipe from this site that my family did not like. We really love lemons but this was really bitter and unappetizing! I did follow the recipe. I like the idea of roasted lemons- I think next time I would use 2 or 3 slices of a lemon - not 3 whole lemons. Read More
Rating: 5 stars
10/29/2011
Wonderful light and summery! I don't understand how people are complaining about the lemons. Perhaps three is too many? I used two and since you put them in at the end they give the dish a lovely light lemon flavor that isn't overpowering at all. Like another reviewer I also used frozen peas (but be sure not to put them in when the recipe says to add the capers - they'll be way overdone with almost 10 minutes in the broth). It was a great substitute since I didn't have capers on hand. Definitely recommend! Read More