Roasted Lemon Chicken

Roasted Lemon Chicken
Recipe type: Main
  • 3 medium lemons, thinly sliced and seeded
  • 1 teaspoon extra-virgin olive oil
  • ⅛ tsp. salt
  • 4 boneless, skinless chicken breast halves, (about 1 pound total), trimmed
  • ⅛ teaspoon salt
  • Freshly ground pepper, to taste
  • ¼ cup all-purpose flour
  • 2 tsp. extra-virgin olive oil
  • 1¼ cups reduced-sodium chicken broth
  • 2 Tbsp. drained capers, rinsed
  • 2 tsp. butter
  • 3 Tbsp. chopped fresh parsley, divided
  1. To prepare roasted lemons:
  2. Preheat oven to 325°F.
  3. Line a baking sheet with parchment paper.
  4. Arrange lemon slices in a single layer on it.
  5. Brush the lemon slices with 1 tablespoon oil and sprinkle with ⅛ teaspoon salt.
  6. Roast the lemons until slightly dry and beginning to brown around the edges, 25 to 30 minutes.
  7. Meanwhile, prepare chicken:
  8. Cover chicken with plastic wrap and pound with a rolling pin or heavy skillet until flattened to about ½ inch thick.
  9. Sprinkle the chicken with ⅛ teaspoon salt and pepper.
  10. Place flour in a shallow dish and dredge the chicken to coat both sides; shake off excess (discard remaining flour).
  11. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
  12. Add the chicken and cook until golden brown, 2 to 3 minutes per side.
  13. Add broth and bring to a boil, scraping up any browned bits.
  14. Stir in capers.
  15. Boil until the liquid is reduced to syrup consistency, 5 to 8 minutes, turning the chicken halfway.
  16. Add the roasted lemons, butter, 2 tablespoons parsley and more pepper,
  17. if desired; simmer until the butter melts and the chicken is cooked through, about 2 minutes. Transfer to a platter.
  18. Sprinkle with the remaining 1 tablespoon parsley and serve.