ROASTED CHICKEN WITH LEMON "CONFIT"

Roasted Chicken with Lemon

Bone-in chicken breast roasted with thinly sliced lemons. The lemons are chopped into confit after cooking with the chicken juices and served on the side.

Provided by Janet Sedlak

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h15m

Yield 2

Number Of Ingredients 6

Ingredients

1 ½ teaspoons olive oil, or as needed
2 lemons, thinly sliced
2 bay leaves
2 skin-on, bone-in chicken breasts
1 teaspoon dried thyme, or to taste
salt and ground black pepper to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease a baking pan with olive oil.
Lay 1/3 of lemon slices on the bottom of the prepared pan; top with 1 bay leaf and 1 chicken breast, skin side-up. Repeat layer with another 1/3 of the lemon slices and the other bay leaf and chicken breast. Cover with the remaining lemon slices. Sprinkle thyme, salt, and pepper on top.
Place chicken on the middle rack of the preheated oven and bake, uncovered, until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Transfer baked chicken onto a plate to rest, about 15 minutes. Transfer cooked lemons onto a cutting board. Dice and mix into the pan juices. Spoon mixture onto a serving plate with the chicken.

Nutrition Facts : Calories 579.4 calories, Carbohydrate 12.6 g, Cholesterol 223 mg, Fat 24.6 g, Fiber 5.6 g, Protein 80.5 g, SaturatedFat 6.4 g, Sodium 269.9 mg