Lemon Roasted Chicken with Artichoke Hearts

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IMG_0443 Leon chicken skillet large

From the #Quaratine Kitchen.

This recipe is the freshest dish that you will experience during the Spring of 2020.

Using what I had in my pantry,my fridge and my freezer, this main dish came together pretty quickly. The caramelized lemons were the perfect compliment to the the chicken and artichoke hearts.  Feel free to used chicken drumsticks or a combination of chicken drumsticks and thighs. I am sure that this will  become a staple in your weekly menu rotation.

Full Disclosure: I posted this recipe in one the foodie fb groups that I belong to and it got over 200 likes and a few people tried out the recipe and it turned out quite well for them.

I hope this will work for you as well!

Enjoy!

SERVES 4

INGREDIENTS:
2 lemons
4 large chicken thighs, or 8 small chicken thighs, bone-in
Kosher salt, to taste
Freshly ground black pepper, taste
3 teaspoons olive oil, divided
3 sprigs fresh oregano
1 small onion, thinly sliced
1/2 garlic clove, minced
1/8 teaspoon crushed red pepper flakes
One 8-oz jar of articchoke hearts, drained
1/4 cup white wine (Chardonnay)
1/2 cup chicken broth

For Garnish:
Lemon Wedges
1/4 bunch fresh Italian parsley, finely chopped

DIRECTIONS:

Preheat oven to 350° F .

Very thinly slice 1 lemon; discard any seeds. Cut the remaining lemon into quarters to give 4 wedges.

Season chicken with salt and pepper.

Add 1 teaspoon of olive oil to a large cast iron skillet and heat over medium high heat. Add chicken, skin side down and cook, letting skin render and brown, and pouring off excess fat except for about 1 teaspoon to provide for a thin coating in pan, until chicken is cooked halfway through, about 8 to 15 minutes. Transfer the chicken to a plate and set aside.

Add oregano sprigs, garlic, and red pepper flakes and jarred artichokes. Cook the vegertables and herbs, stirring frequently, until fragrant, about 1 to 2 minutes. Add the wine and the chicken broth. Squeeze 1 lemon wedge over and season sauce with salt and pepper, if desired.

Scatter the onions and half of lemon slices over the of bottom of skillet. Add the chicken back to the skillet, skin side up. Scatter the remaining lemon slices over the chicken. Drizzle with 2 teaspoons oil. Place the skillet to the oven. Roast until chicken is cooked through, skin is crisp and golden brown, and lemon slices on bottom of skillet are caramelized and the artichoke hearts have softened, 15 to 20 minutes.

Serve topped with caramelized lemon slices and garnished with lemon wedges and chop parsley, if desired.

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Florentine Butter Chicken

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Photo Credit: Greg DuPree, Food & Wine Magazine, 2019.
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This recipe is inspired by Editor in Chief Hunter Lewis’ trip to 150-year-old Trattoria Sostanza in Florence. The chicken is cooked in a combination of cultured butter and olive oil. Cultured butter has a higher butterfat content, with a slight tang from those cultures. The butterfat gives cultured butter a slightly higher smoke point and, when combined with olive oil, gives enough cooking time to finish the chicken and the sauce simultaneously. If the butter is darkening too quickly, remove it from the heat and continue to baste with the hot butter.

 

And I have to add, this recipe made for the most spoon tender and moist chicken breast that you will ever encounter.It’s like having a taste of Tuscany in your own kitchen in 30 minutes or less.

Recipe by
Hunter Lewis, Editor in Chief
Food & Wine Magazine
September 2019

Serves 2

Ingredients:

1 large egg, beaten
1/4 cup all-purpose flour
Two 7-ounce boneless, skinless chicken breasts, lightly pounded to 3/4-inch thickness
1 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
1/2 cup, plus 2 tablespoons (5 ounces) cold salted cultured butter (such as Vermont Creamery), cut into pieces, divided
3 tablespoons olive oil
1/4 cup fresh lemon juice
Lemon slices, for garnish
Sprigs of fresh flat leaf parsley, for garnish

Directions:

Place beaten egg in a shallow bowl or pie plate. Spread flour in a separate shallow bowl or pie plate. Season chicken with salt and pepper. Working with 1 breast at a time, dip chicken in egg, letting any excess drip back into bowl, then dredge in flour, shaking off excess.

Melt 1/4 cup butter with oil in a 10-inch stainless steel skillet over medium-high, and cook, swirling occasionally, until milk solids begin to sink to bottom of skillet and start to brown, 4 to 5 minutes. Add chicken, rounded sides down, and cook, swirling skillet occasionally, until lightly golden, about 3 minutes. Carefully turn chicken over, and add remaining 6 tablespoons butter. Tilt skillet toward you so butter pools, and cook, basting chicken often, until chicken is just cooked through and golden brown, 4 to 5 minutes.

Remove from heat, and carefully pour in lemon juice. Note: the butter will start to bubble and brown.

Using a spatula place the chicken breast in the middle of the plate and garnish with lemon slices and parsley.Serve immediately.

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All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

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Roasted Parsnip Fries

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Parsnips are a root vegetable closely related to carrots and parsley. They have a decadently sweet, earthy flavor made richer by winter frosts. Here, the root is paired with tangy lemon juice and some fresh, mild herbs, and roasted to a crisp. Feel free to adjust these additions based on your preferences. You really can't go wrong! Photo by Greg Dupree from Cooking Light

Photo Credit:  Greg Dupree,  Cooking Lightm 2018.

If you are looking for something different to go along with a classic cheeseburger or a new chip for your fish and chips, then a side order of roasted parsnips may be just the ticket for you. Parsnips are a root vegetable closely related to carrots and parsley. They have a decadently sweet, earthy flavor made richer by winter frosts.This dish is so easy to make and would also be just as delicious with roasted chicken or a grilled steak, given their natural sweetness that caramelizes in the oven for a delicious flavor.

Servings 6

Ingredients:
3 pounds parsnips
3 tablespoons olive oil
Sea salt, to taste
Ground black pepper, to taste
¼ cup chopped fresh parsley
Lemon wedges, for serving

Directions:
Preheat the oven to 425 ° F.

Line a baking sheet with parchment paper.

Using a vegetable peeler, peel the parsnips, then cut into evenly sized matchsticks.

Place the parsnips in a large bowl and toss with the olive oil, salt, and pepper.

Evenly distribute the parsnips on a baking sheet in a single layer, making sure they have a little room on the sides to brown and caramelize. Place in the oven.

Roast for about 20 to 25 minutes, until the parsnips are starting to turn golden brown on the edges. Toss the parsnips to redistribute, then roast for another 10 to 15 minutes, until tender and golden.

Toss with parsley and serve with lemon wedges.

 

Cook’s Notes:
Note on cooking times: The exact time varies depending on how big the matchsticks are, so make sure to check on them once in a while to see if they’ve become caramelized and fork tender. That’s when you know they’re done.

In this recipe,  the root is paired with tangy lemon juice and some fresh, mild herbs, and roasted to a crisp. Feel free to substitute the herbs with chives, dill, rosemary or even grated Parmesan cheese based on your preferences. You really can’t go wrong!