Mama Romano’s Baked Lemon Chicken

Mama Romano's Baked Lemon Chicken
Print Recipe
Mama Romano's Baked Lemon Chicken
Print Recipe
  1. One hour before cooking, season the chicken pieces with half the salt and pepper.
  2. Preheat the oven to 400°F.
  3. Dredge the chicken in flour.
  4. In a 10-inch ovenproof skillet or Dutch oven, heat 1 tablespoon of the olive oil over medium heat. Cook the chicken pieces to a rich golden brown. Transfer to a plate and reserve.
  5. Add the remaining olive oil to the skillet. Add the onions and garlic and cook over moderate heat for 25 minutes, stirring occasionally, until very soft and lightly browned. Remove from the heat.
  6. Spread the thyme sprigs over the onions and garlic. Arrange the browned chicken pieces side by side over the onions in the skillet. Add the chicken stock.
  7. Cut one lemon into 10 slices, removing the seeds, and place one slice atop each piece of chicken. Squeeze the other lemon into a strainer over the chicken. Return the skillet to the heat and bring the stock to a simmer. Cover and place in the oven.
  8. After 15 minutes, baste the chicken with the cooking liquid. Continue cooking, uncovered, for an additional 35 to 40 minutes, basting every 10 minutes. When done, the chicken and lemon slices will be nicely browned. Let rest 5 minutes, transfer to a deep-welled plater, and serve.
Recipe Notes

January 15, 2016

Kathy O'Brien made this (and served it with a nice asparagus risotto) when Bea and I were visiting in DC. It was awesome.

Recipe from the Union Square Cafe Cookbook.

Share this Recipe
Powered byWP Ultimate Recipe