RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2239
| View Recipe |
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| Recipe Name: |
Roast Citrus Chicken with Lemon-Thyme Gravy |
| Source: |
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Submitted by: |
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Last Modified: |
2010-02-01
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
35.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
450 |
Approx. Cost/Serving: |
$3.24
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
Medium-bodied reds |
Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Ricotta Smashed Potatoes and Roasted Green Beans |
| Comments: |
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Ingredients:
1 to taste salt and pepper
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Directions:
Preheat oven to 450 degrees.
To a roasting pan, add the chicken, garlic, bay leaves, lemon slices, olives and onion. Drizzle everything with EVOO, season with salt and pepper, and transfer to the oven. Roast, turning the chicken pieces occasionally, until they are golden brown and cooked through, about 30 to 35 minutes.
When the chicken is almost done, place a medium-size pot over medium heat and melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute. Whisk the chicken stock into the roux along with the thyme. Season the gravy with salt and freshly ground black pepper, and the reserved lemon juice.
To serve, place a few pieces of chicken per person on each plate along with some of the mashed potatoes and roasted green beans alongside, topping everything off with some of the lemon-thyme gravy. |
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Ricotta Smashed Potatoes
(Add to shopping list) :
0.5 Cup cheese, ricotta, part skim
0.25 Cup parsley, flat-leaf chopped
1 to taste salt and pepper
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Directions:
Place the potatoes into a pot of cold water over medium-high heat.
Bring the water to a bubble and cook the potatoes until tender, about 10 minutes depending on their size.
Drain the potatoes and return them to their cooking pot to dry off and cool down slightly.
Add a splash of chicken stock, the ricotta, grated Parmigiano and parsley to the potatoes and smash them.
Place with the lid on the pot to keep them warm and reserve |
Roast Green Beans (Rachael Ray)
(Add to shopping list) :
1 to taste salt and pepper
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Directions:
Arrange the green beans on a cookie sheet.
Drizzle them liberally with some EVOO and season with some salt and pepper.
Place in the oven and roast for about 15 minutes, until tender. |
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| Nutrition per Serving: |
| Calories: |
322 |
Total Carbs: |
19.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
36.5 |
Fat: |
29.3 |
Protein: |
11.03 |
| Fiber: |
3.22 |
Sodium: |
834.44 |
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