Chicken with the Ultimate Lemon and Rosemary Sauce
While making the roasted oranges the other day, it reminded me of my ultimate favorite lemon sauce. It’s actually the method of broiling the lemons that sends it over the top! The lemons are cut crosswise, drizzled with olive oil, salt and pepper and broiled until the pulp softens and plumps up. When cooled, the pulp and juice is squeezed out resulting in gently sweet, tart lemony goodness. I learned this from my favorite chef, Michael Chiarello and became my best tip for creating many other lemony sauces.
The chicken itself is moist and perfectly baked every time. A simple chicken and potato dish fabulous for a lazy Sunday afternoon. There are a few steps involved, but having everything mise en place (put in place) will allow this and anything else you’re cooking to be prepared with relative ease. At the final point in preparing the sauce, if it tastes too lemony for your preference, adding a tablespoon of butter to the sauce should mellow it as well as add a nice gloss to your sauce!
Chicken with Lemon and Rosemary Sauce
Recipe adapted from Michael Chiarello, Tra Vigne Cookbook
2 large lemons
Kosher Salt (or Gray Salt)
Freshly ground black pepper
1 4-5 lb. chicken, cut in parts, skin on
Olive oil for sautéing
1 ½ pounds small new potatoes
4 garlic cloves, minced
1 teaspoon fresh rosemary, finely chopped
1 cup double strength chicken stock – boil 2 cups of stock until reduced by half
¼ cup fresh parsley, finely chopped
1 tablespoon butter, optional
For the broiled lemons: Preheat the broiler. Cut a small slice off both ends of each lemon (to allow the lemons not to roll) and then cut in half crosswise. Arrange the lemons on a baking dish suitable for broiling, drizzle on olive oil and sprinkle on kosher salt and pepper. Broil until brown, plump and soft, about 10 minutes. Remove and cool. Squeeze the lemon over a sieve to capture any seeds and squeeze out all the pulp and juice, mashing to get out as much as possible. Discard the peels and set aside.
For the potatoes: In a large pot, place cut up potatoes in cold water and bring to boil. Simmer until tender about 15 minutes. Drain and set aside.
For the chicken: Preheat oven to 425 degrees. Season chicken with salt and pepper. In a large ovenproof skillet, heat olive oil over medium high heat until hot. Add the chicken, lower to medium and cook, turning once until brown on both sides, about 10 minutes. Remove to a platter.
Return the skillet to medium high heat, add additional oil if necessary and add in the precooked potatoes. Season with salt and pepper and allow to brown all over, about 10 minutes. Drain off any excess oil, top the potatoes with the chicken pieces and place in the oven to continue cooking about 15-20 minutes or until chicken is cooked through and juices run clear. Remove the chicken to a platter, placing the potatoes to the side. Return the skillet to medium high heat on the stove top. Add the lemon juice and pulp, garlic and rosemary scraping the bottom of the pan. Add in the reduced chicken stock and simmer. Stir in the parsley and season to taste with salt and pepper. If sauce tastes too lemony, stir in the optional tablespoon of butter. Pour the sauce over the chicken and serve immediately. Makes about 4 servings.
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spicegirlfla
I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.
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62 Comments
EA-The Spicy RD
Love this dish because I have lemons and {tons!} of rosemary in my garden. I can taste it now! Happy #citruslove !!
spicegirlfla
Thanks…looks like you have all the makings for this dish!!
Lisa {Smart Food and Fit}
Mmm, thanks for posting this. I’m going to make this for dinner tonight….it fits into the Whole Living challenge plan…I’ll omit the butter (dairy)
I bet the broiled lemons gives this dish a nice distinct flavor!
Food, Flowers, Herbs and Life!
That is one gorgeous plate of chicken! Lemon and rosemary chicken is my favorite – and I can’t wait to try your way of broiling the lemons! Another fantastic recipe!
spicegirlfla
Thanks Phyllis! They are great ingredients that compliment each other well!
ChgoJohn
I love this dish. Mom made a very similar one, using white wine along with the lemons & rosemary. She called it her “crazy gravy” and we kids loved the idea of having wine in our meal. Little did we understand that the alcohol had been burned off long before the chicken ever reached the dinner table. It’s a great recipe and it brought to mind a great memory. Thanks, Linda, for both. 🙂
spicegirlfla
Crazy gravy…I like that!! I have done other versions also using white wine and I do remember my kids feeling all “adult” when I told them I made something with wine in it!! Glad I could bring back some memories to you!!
sprint2thetable
Rosemary is my favorite herb right now. I bet its wonderful with the lemon flavors here. Have you ever eaten the lemon? I do a lemon caper chicken recipe where they simmer for so long int he broth they become delicious and tender – perfect compliment to the dish.
spicegirlfla
I have eaten the lemon peel as it does become very soft! The oranges in my last post are eaten with the peel too. Lemon and capers are a terrific combination also!
alex
This really wetted my appetite, it looks so crunchy and tangy. I love the chicken and lemon combination, always a winner.
sallybr
You are definitely on a roll!
I love roasted lemon vinaigrette, blogged about it a year or so ago, but the idea of using it to roast chicken is pure genius!
Gotta make this for sure!
spicegirlfla
Thanks Sally. I’ll have to look up your vinaigrette as I have used the roasted pulp in a dressing before and loved it.
Chica Andaluza
Wonderful – I generally roast my chicken stuffed with lemons, garlic and rosemary but this takes it to another level. I love the idea of grilling (that´s broiling right?) the lemons. In fact, I might just grill some later this evening as we have so many on the house!
spicegirlfla
A stuffed chicken like you mentioned is fabulous too. This cooks quicker being cut up. You can grill the lemons as well. Broiling is from on top and I do it slowly, not a close distance from the source to gently heat up, plump and brown.
rivki
Love the lemony sound of this. Bookmarking it to try soon.
thekalechronicles
This looks lovely, Linda. I’m not in the habit of roasting citrus, but I’m certainly going to try it.
spicegirlfla
Roasting fruits and veggies just seems to give them a whole different taste. Like the broiled classic grapefruit, if you’ve ever had that, nice and warm!!
Rufus' Food and Spirits Guide
Just the mention of roasted oranges made me hungry all over again and then I get to read this treat too. Oh my! Looks awesome.
spicegirlfla
Greg, I do believe you’re hungry all the time….I know I am constantly reading recipes and posts and viewing food pics!!
Kelly @ Inspired Edibles
Linda… I adore lemon chicken and if this is the ‘ultimate’ lemon sauce, you know I’m in 110%! and who doesn’t like rosemary… too bad I already planned my dinner for tonight – next time I’m at the grocery store (in an hour or so – ha.ha) I’ll be picking up the ingredients!
spicegirlfla
I know I’m going out on a limb here with the “ultimate” as I’ve made lemon sauces in the past with freshly squeezed lemon juice but the broiling of the pulp truly adds another dimension and flavor to the sauce. Hope you try it!!
hotlyspiced
What a great recipe Linda and it looks so delicious. I cook something similar with chicken, onions, lemons, green olives and white wine. But this looks like such a fabulous family meal.
spicegirlfla
That too is a wonderful combination. I love green olives in the mix with wine.
Kristy
Linda, your citrus recipes are making me drool! This sounds so delicious. Again, I never would have thought about broiling lemons. I’m definitely going to be making this recipe. It sounds like a great way to liven up some chicken!
spicegirlfla
Thanks Kristy, lemon will brighten and liven up the chicken for sure!
Kay aka Babygirl
I love this, I love this, I love this chicken recipe. I love a great chicken recipe and this chicken with lemon and rosemary sauce looks delish! I think my family will love this dish
promenadeplantings
the way you prepare the lemons sounds delicious. I’ll have to give it a go. Thanks 🙂
spicegirlfla
Thanks, I hope you do!!
Kathy
This chicken dish looks incredible! Your description of this dish has made me very hungry! It must be dinner time!
Courtney
I love the idea of roasting the lemons! And this is perfect comfort food that my whole family would love.
David @ the Gastronomic Gardener
I can almost smell this while reading your post! Love the tip on the broiled lemons. Wow!
spicegirlfla
Glad I could give you a tip this time!!
Stefanie
This looks wonderful! And I love your tip about roasting the lemons… I am a huge lemon fan and roasting them seems like a way to make them even better!!
spicegirlfla
The lemons plump up so nicely when broiled and heated and the flavor is definitely enhanced!!
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France
This sound great and what a fab idea to roast the lemons before juicing them.
bellini
Thanks for the tip about roasting the lemons. It sounds like the way to go for a luscious sauce.
Charles
Ooh “ultimate” sauce? Wow, that’s a great idea – broiling the lemons first. I gotta try this for myself! Loving the look of this Linda – thanks for sharing! Can’t wait to give it a try!
spicegirlfla
Thanks Charles, I hope the sauce lives up to being called “ultimate”! It tastes that way to me!!
thecompletecookbook
Absolutely delicious! Butter optional, never – mandatory in our home. That might explain why I go through copious amounts of it!
:- ) Mandy
spicegirlfla
I always add the butter too! Truly makes the sauce nice and rich!!
Mary
This sounds wonderful. Rosemary and lemon have an affinity for each other and they are used wonderfully here. I really like your recipe. I hope you have a great day. Blessings…Mary
spicegirlfla
Thank you Mary!
yummychunklet
Ooh, this looks sinfully good, but healthy since it’s chicken!
Tandy
this sounds really taste 🙂
georgiecakes
Love, love, love lemon chicken I usually make it with potatoes too! Greek style.
spicegirlfla
Lemons and chicken are definitely Mediterranean inspired!
themidlifesecondwife
This sounds wonderful….I think I’ll try this this weekend!
spicegirlfla
I hope you do!!
Soni
Lovely and tasty!Love this recipe and the use of lemon and rosemary.I can already imagine the flavors..hmmm..Yummy 🙂
sportsglutton
I love the tang of lemon and rosemary on chicken. Yours look absolutely divine! 🙂
foodfashionandflow
This sounds amazing! I love lemon and rosemary. I bet this is so good. I definitely have to try this!
Elizabeth @Mango_Queen
This lemon chicken looks amazing! Thanks for sharing the citrus-love recipe!
spicegirlfla
Thank you!
Laura @ The Art of Cooking Real Food
What a lovey dish! Definitely something my whole family will enjoy!
Sissi
Linda, what a lovely lemon chicken recipe! You might not believe it, but I have never heard of Michael Chiarello!
spicegirlfla
Oh, he is a doll…you must look him up!! He’s a chef out of Napa Valley, Italian, down to earth quality cooking!!
juniakk @ mis pensamientos
i had no idea how decadent lemons are when roasted! i am so bookmarking this recipe and making it for my friends/family. sending some #citruslove to you!
spicegirlfla
Thanks Junia! You’re amazing for hosting this!!
Sawsan@ Chef in disguise
I love the combination of lemon and rosemary it works beautifully with chicken. It is the broiling that caught my attention, I have never tried broiled lemons but somehow I think it will be amazing
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Sush
I made this recipe the other night and it was fantastic, thank you!
http://pursuitofhappieness.wordpress.com/2013/03/05/fabulous-blogger-recipe-2-lemon-rosemary-chicken-breast/