This was very good. I did add some extra garlic to the mixture. Next time I make it I will double the herb mixture because the chicken breasts were large, and there wasn't quite enough herbs to cover all. Also the gravy was terrific - and I'm not a gravy person.
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.
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