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rosemary lemon rind olive oil chicken breasts salt garlic anchovy capers mayonnaise lemon rind lemon juice parsley salt olive oil method
Viewed: 46 - Published at: 5 years agoIngredients
- 2 tsp fresh rosemary, chopped
- 2 tsp lemon rind, grated
- 3 tbsp olive oil
- 4 chicken breasts, skin on, on the bone (about 375 g each)
- Salt and cracked black pepper
- Aioli
- 1/2 tsp garlic, crushed
- 1 tsp anchovy fillets, minced
- 2 tsp capers
- 1/2 cup mayonnaise
- 1/4 tsp lemon rind, grated
- 1 tsp lemon juice
- 2 tbsp parsley, chopped
- Salt and freshly ground pepper
- 1/4 cup olive oil
- Method
Method
- Preheat oven to 450 F.
- Combine rosemary and lemon rind and 2 tablespoons of oil and rub onto chicken. Season with salt and cracked pepper.
- Heat ovenproof skillet on high heat until very hot. Add remaining 1 tablespoon of oil. Sear chicken, skin side down first (about 3 minutes per side). Place skillet in oven and bake for 20 to 30 minutes (depending on thickness) or until chicken juices are no longer pink. Remove from skillet and let sit for 5 minutes. You can remove the bone, if desired. (I usually leave it in.)
- To make the aioli, combine garlic, anchovies, capers, mayonnaise, lemon rind, lemon juice and parsley while the chicken is cooking. Season with salt and pepper. Stir in oil. Serve a dollop on chicken breasts or on the side.
- Note: If you wish to prepare a sauce, add 1/4 cup white wine to the pan and bring to a boil. Add a cup of chicken stock and reduce by half. Finish with 2 tablespoons of cold butter swirled into the sauce
