Tuesday, July 14, 2009

Tuscan Lemon Chicken

  • Chicken (Pictured above is obviously a whole chicken, but on the menu I make it with individual boneless skin-on chicken breasts)
  • 2 tbsp. butter, softened
  • zest of one lemon
  • a few sprigs rosemary (stemmed and chopped finely)
  • salt & pepper
  • Mix the butter, zest and rosemary together
  • Loosen the skin of the chicken breast, and carefully season generously with salt & pepper all over, including under the skin
  • Add the herb butter under the skin
  • Add a bit of butter to a hot skillet
  • Sear the chicken breast (skin side down) for 2 mins, or until it's golden brown and easily removed from pan
  • Flip it over and brown the other side
  • Bake at a preheated 400 degree oven until juices run clear
Promo Code: CHICKEN

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