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Lemon Garlic Chicken Breasts

source:
Executive Chef Gil Logan, Levy Restaurants at PNC Park


List of Ingredients




Roasted Lemon Garlic Chicken Breasts with Lemon Sauce

This is a delicious recipe for which we purchased a dozen fresh lemons.

8 bone-in chicken breasts, skin on, (about 8 to 10 ounces each)

Lemon Marinade:

1 cup freshly squeezed lemon juice
2 ounces corn oil
1/2 cup fresh rosemary (chopped)
1 tablespoon dry oregano
1 teaspoon dry chili flakes
2 tablespoons fresh garlic (minced)
Kosher salt to taste
Fresh ground black pepper to taste

Lemon Sauce:

1/2 cup fresh squeezed lemon juice
1/4 cup extra-virgin olive oil
1/2 teaspoon fresh garlic (minced)
1/4 teaspoon dry oregano
1/4 teaspoon red wine vinegar
1/2 cup veal glace (reduced veal stock)
Kosher salt to taste
Fresh ground black pepper to taste



Recipe



To prepare the Lemon Sauce:

Whisk the lemon juice, olive oil, garlic, oregano and red wine
vinegar together in a medium saucepot. Bring to a boil over high heat
and then turn it off. Add the veal glace (we used beef stock that we
had reduced by one-half) and whisk all together.

Check for seasoning; add salt and pepper to taste.

To prepare the roast chicken:

Clean and trim the chicken breasts.

Prepare the lemon marinade by combining the lemon juice, corn oil,
rosemary, oregano, chili flakes and garlic in a deep bowl; mix well.
(The bowl should be able to hold all the chicken breasts at one time
along with the marinade.)

Season all the chicken breasts with the salt and black pepper, and
then place in the bowl with the marinade.

Coat each chicken breast thoroughly with the marinade. Cover the bowl
and marinate the chicken breasts overnight or up to 24 hours.

Preheat oven to 400 degrees. Place the marinated chicken in a
deep-sided baking pan, skin side up, in a single layer.

Roast the chicken for approximately 30 to 40 minutes or until 95
percent cooked.

Pour the lemon sauce over the chicken, turn up the oven to 450
degrees, and finish roasting the chicken until it is golden brown and
the skin is very crisp.

Remove the chicken from the oven, and let rest in the pan for 20 minutes.

Place the chicken breasts on a serving platter or individual plates
and spoon some of the sauce over each breast.

Makes 8 servings.