Roasted Chicken Breasts with Gremolata
From EatingWell: November/December 1994
Gremolata, a mixture of herbs, garlic and lemon zest, is stuffed under the skin, contributing its extraordinary fragrance to the chicken. To ensure moist and succulent meat, the skin is left on for roasting, but removed before carving. This is an excellent treatment for all kinds of poultry; for a turkey, make a double or triple batch of gremolata. Serve with plenty of Garlic Mashed Potatoes to soak up the sauce.
- 2 cloves garlic, peeled and crushed
- 1/4 teaspoon kosher salt, plus more to taste
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons freshly grated lemon zest
- Freshly ground pepper, to taste
- 2 whole bone-in chicken breasts with skin, (1 1/2-2 pounds)
- 3/4 cup dry white wine
- 1 14-ounce can reduced-sodium chicken broth
- 2 teaspoons cornstarch
- 1 tablespoon water
- 1 teaspoon Dijon mustard
- Preheat oven to 425°F. Place a rack in a roasting pan or large ovenproof skillet; lightly oil the rack or spray it with cooking spray.
- Mash garlic and salt into a paste with with the side of a chef’s knife. Combine the mashed garlic with parsley, rosemary (or thyme), lemon zest and pepper in a small bowl.
- Press the breastbone of each whole chicken breast with the heel of your hand to flatten slightly. Discard any visible fat. Carefully separate the chicken skin from the flesh with your fingers. Stuff the herb mixture between the flesh and the skin. Place the chicken breasts on the prepared rack and roast until the chicken is no longer pink in the center, about 35 minutes.
- Transfer the chicken to a carving board, cover and keep warm. Pour the drippings from the pan into a small bowl and chill in the freezer. Add wine to the roasting pan and bring to a boil, stirring to scrape up any brown bits. Boil until reduced by half, 3 to 5 minutes. Pour in broth, return to a boil and cook for about 5 minutes to intensify the flavors.
- Skim the fat from the chilled pan drippings and add the drippings to the sauce. Dissolve cornstarch in water and whisk into the sauce. Cook, whisking, until slightly thickened, about 1 minute. Stir in mustard. Taste and adjust seasonings.
- Remove the skin and carve the chicken into thin slices. Serve with the sauce.
Per serving: 202 calories; 3 g fat (1 g sat, 1 g mono); 78 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 29 g protein; 0 g fiber; 203 mg sodium; 287 mg potassium.
Nutrition Bonus: Selenium (36% daily value).
Exchanges: 4 very lean meat
More From EatingWell
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
Potato salad is a favorite summer dish, but classic versions...
It’s no wonder that the Mediterranean diet is considered to...
Enjoy the world’s healthiest diet with these delicious...
Make your own pickles! Get the most out of summer’s bounty by...
Berries and fresh summer fruit star in our healthy homemade...
Pork tenderloin is an easy and healthy addition to your...
Our healthy pepper recipes, including recipes for bell...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
For a quick and healthy dinner, make one of our easy stir-fry...
While nothing quite beats eating quickly boiled or grilled...
From healthy blueberry muffins and blueberry pancakes topped...
- Entertaining, casual
- Type of Dish
- Main dish, poultry
- Ease of Preparation
- Total Time
- 1 hour or less
- Main Ingredient
- Preparation/ Technique
- November/December 1994