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

Source: EatingWell Magazine, Fall 2004


Recipe Summary test

40 mins


Roasted lemons


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.

  • 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.


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

Nutrition Facts

196 calories; protein 24.3g; carbohydrates 6.1g; dietary fiber 1.8g; sugars 1.7g; fat 8.1g; saturated fat 2.5g; cholesterol 67.7mg; vitamin a iu 317.7IU; vitamin c 22.2mg; folate 10.5mcg; calcium 32.5mg; iron 1.2mg; magnesium 25.1mg; potassium 329.3mg; sodium 475.9mg; thiamin 0.1mg.

1/2 fruit
4 lean meat
1 fat