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!
Chicken Breasts with Roasted Lemons
Tangy roasted lemons harmonize beautifully with chicken. They are also delicious chopped and sprinkled over fish.
10 Reviews for Chicken Breasts with Roasted Lemons
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,
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!
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!
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.