Jammy lemon slices make for a zesty one-pan chicken dish
I always have fresh lemons (never bottled juice) in my kitchen to turn even the simplest recipe into a memorable one.
I think of lemons as food gifts -- their tangy juice, perfumed zest (grated rind), and fleshy pulp add a fresh spark of flavor to both sweet and savory dishes and enhance all the other ingredients in a recipe.
And when combined with sugar, lemons add an irresistible tartness to many desserts.
Lemons originated in India and were brought to Europe in the first century A.D. by the Romans. Christopher Columbus brought the lemon to the New World on his second voyage in 1493.
Some lemon varieties are more acidic than others. Eureka and Lisbon are the two most common lemons known, for their bright yellow, medium-thick skins and very acidic flesh and juice.
In contrast, the smooth-skinned Meyer lemon has a sweet, tangerine-like scent and lower acidity but is often juicier than its more acidic cousins.
At the store choose lemons with brightly colored skins that feel heavy for their size. Store lemons immediately (in the fridge, not on the counter). Refrigerated lemons will last for 2-3 weeks.
If using zest, remove it using a Microplane zester before cutting.
Bring lemons to room temperature before juicing. To get the most juice from your lemons, microwave them for 10 to 15 seconds before squeezing.
When you have an abundance of lemons, grate the zest and squeeze the lemons. Place the finely grated zest in a freezer bag, and pour the juice into ice cube containers before freezing.
Frozen whole lemons can be stored in a freezer bag for about 4 months. The zest can be removed while frozen, but zap the lemons in the microwave to thaw before using.
One-Pan Jammy Lemon Chicken
This recipe is adapted from Big Bites; Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun by Kat Ashmore, published by Rodale Books ($35.00)
This dish needs a high-acidity wine to match the high acid levels found in this lemony dish. Tapestry Wines’ 2023 Central Coast Sauvignon Blanc ($17.99) from Beaulieu Vineyard is a classic expression of fresh citrus, and stone fruit aromas followed by notes of lemon zest and white peach pairs very well here.
Ashmore writes, “A one-pan meal means less work, less mess and less to juggle. In other words, an ideal weeknight dinner recipe. You can use all chicken breasts, all thighs, or a combination of breasts and thighs like I do here. A little tip: When using a combination, place the side of the pan with the thighs toward the back of the oven, where the temperature is hottest.”
2 lemons
2 shallots, peeled and cut into thin wedges
Kosher salt
1 (8-ounce) bunch curly kale
2½ pounds bone-in, skin-on chicken
thighs and/or breasts (4 to 6)
Freshly cracked black pepper
2 teaspoons chopped fresh rosemary
2 tablespoons extra-virgin olive oil
1 (15-ounce) can chickpeas, drained and rinsed
½ cup low-sodium chicken stock
Preheat the oven to 450°F.
Slice one lemon in half crosswise, then into very thin half-moons, and remove the seeds. Toss the shallots and lemon slices together in a small bowl with a pinch of salt. Remove the kale ribs and discard, then tear the leaves into large pieces. Set aside.
Pat the chicken dry with paper towels, making sure to get the skin as dry as possible. Mix 2 teaspoons of salt, ½ teaspoon of pepper, and the rosemary in a small bowl. Loosen the chicken skin with your fingers and rub the rosemary mixture under the skin and on the bottoms of the chicken pieces. This will flavor the meat and protect the rosemary from burning in the oven. Rub the chicken pieces with 1 tablespoon of olive oil and let them sit while you continue.
Add remaining 1 tablespoon of olive oil to a large ovenproof skillet set over medium heat.
Transfer the shallot, lemon, chickpeas, kale, ½ teaspoon of salt, and ⅛ teaspoon of pepper to the pan Cut the remaining lemon in half and squeeze in the juice from one half. Cook, stirring, for 2 to 4 minutes.
Place the chicken pieces on top of the kale mixture and roast for 20 minutes. Pour the stock into the pan, around but not on the chicken, and roast for another 10 to 15 minutes until a meat thermometer inserted into the thickest part of the meat registers 155° to 160°F.
Remove the chicken from the oven, sprinkle it with the juice from the remaining lemon half, cover the skillet tightly with aluminum foil, and rest for 5 to 10 minutes.
Serve the chicken, kale, and chickpeas with the jammy lemon slices on top.
Yield: Serves 4 to 6
