“Lusty” Lemon Chicken with Charred Lemons and Parmesan Broth
by Amanda Freitag
Chicken and lemon is always a match made in food heaven. The wonderful acidity of the lemon juice pairing with the fat of the chicken never fails to put a smile on my face. Over the years, I have cooked and eaten many versions of lemon chicken and I feel that this one is a balance of perfect simplicity and mountains of flavor. It garnered the title “lusty” when I made it for a deciding round of “Next Iron Chef.” The judges deemed it one of the best chicken dishes they ever had! Not bad for the humble chicken and lemon.
Prep 30 minutesCook 35 minutes (plus 10 minutes resting)Serves Serves 6 to 8Level Medium
Season 1 · Episode 101
INGREDIENTS
• 2 free-range chickens (3 lb each)
• 4 carrots, peeled and chopped
• 2 stalks celery, cut into large chunks on the bias
• 1 onion, peeled and cut into 8 wedges
• 4 cloves garlic
• 1 bunch fresh thyme
• 8 tablespoons butter, softened
• 4 cups sodium-free chicken stock
• 4 oz Parmigiano-Reggiano rind
• 2 lemons, halved crosswise
• ¼ teaspoon kosher salt, plus more salt and pepper for seasoning the chicken
DIRECTIONS
STEP 1:
Take the butter out of the fridge ahead of time so it softens. Peel and chop the carrots, cut the onion into 8 wedges, cut the celery into large chunks on the bias, and halve the lemons crosswise. Set aside.
STEP 2:
Preheat the oven to 450ºF.
STEP 3:
Place one chicken on a poultry cutting board and remove the legs. Separate the thighs from the drumsticks and refrigerate them on a sheet pan or plate.
STEP 4:
Flip the chicken breast-side down and cut away the backbone (discard it or save it for stock). Turn the breast skin-side up and cut through the center, breaking the breastbone to make two pieces. Repeat with the second chicken.
STEP 5:
In a roasting pan, combine the carrots, celery, onion, garlic and thyme. Place the breasts skin-side up on top of the vegetables and season the skin well with salt and pepper.
STEP 6:
Use your fingers to create a pocket between the skin and the meat, and spread the softened butter evenly under the skin, pushing it into every nook and cranny.
STEP 7:
Roast the breasts for 15 minutes. After the first 10 minutes, place the thighs and drumsticks on a separate sheet pan, season generously, and add them to the oven for the remaining 5 minutes.
STEP 8:
Reduce the oven to 375ºF and roast all the chicken for another 20 minutes.
STEP 9:
Meanwhile, bring the chicken stock and Parmesan rind to a simmer in a small saucepan over medium heat. Season with ¼ teaspoon kosher salt and keep warm on very low heat until serving.
STEP 10:
Check for doneness by inserting a knife at the wing bone; the juices should run clear (or use a meat thermometer, aiming for 165ºF). Remove from the oven and let the chicken rest.
STEP 11:
Sprinkle the cut sides of the lemons with a little salt. Place them cut-side down in a hot skillet over medium heat and cook until charred and caramelized.
STEP 12:
Serve the chicken with the roasted vegetables and charred lemons, then spoon the Parmesan broth over the top.
Chef’s Tips
Buy whole birds: Pre-cut chicken parts can cost two to three times as much as a whole chicken, and the leftover bones make great homemade stock.
Keep the bone in: Roasting bone-in takes a little longer, but the meat stays more tender, juicy and flavorful.
Save your rinds: Buy Parmesan by the piece instead of pre-grated. Freeze the rinds to add depth to broths, soups and stews.