My fiancé got me a long desired cast iron skillet for Christmas, so you can imagine my delight to find a recipe in Jan / Feb’s Cooking Light titled “Skillet Mains”. The skillet and the recipe were everything I thought they would be!
I was worried that with 2 whole lemons in the mix the lemon flavor would be too intense, but I had nothing to worry about. I couldn’t find Meyer Lemons so I substituted regular lemons plus 1 teaspoon of sugar. I recently tried Meyer Lemons at my Mom’s house, and I am convinced that this recipe would be even more amazing with them!
Cooking Light says 27 minutes of hands-on time and 39 minutes total, and when I told this to my fiancé, he replied, “Better have a sous-chef at your disposal to get it done in that time!” It took me the better part of an hour and a half from prep to plating. It was most certainly worth it, but it will be a lazy Sunday meal in the future!
Meyer Lemon Chicken
Adapted from Cooking Light January/February 2013 (only slightly modified)
2 Skin-on, bone in chicken breast halves, halved crosswise (I used boneless skinless)
2 Skin-on, bone in chicken thighs
1 teaspoon kosher salt, divided
¾ teaspoon black pepper, divided
2 tablespoons olive oil, divided
1 pound small red potatoes, quartered
1 Meyer lemon, cut into ¼ -inch-thick slices and seeded
1 cup finely chopped shallots
4 garlic cloves, thinly sliced (or diced)
½ cup dry white wine
½ teaspoon chopped fresh thyme leaves
1 cup unsalted chicken stock
1 teaspoon cornstarch or arrowroot
(2 ounces pitted Castelvetrano olives) * I left these out
2 tablespoons fresh Meyer lemon juice or regular + 1t sugar
2 tablespoons butter
1 tablespoon fresh parsley leaves
Preheat oven to 400° / Get really excited to use your new pan!
Rub ½ teaspoon fresh cracked pepper and salt onto both sides of chicken. Add a small amount of canola oil or cooking spray to pan and heat over medium-high heat until just smoking. Add chicken to pan, skin side down; cook 6 minutes or until skin is crisp and golden brown. Since I used skinless, boneless chicken breasts, mine took only several minutes to brown. Turn chicken over. Place pan in oven. Bake at 400° for 12 minutes or until a thermometer inserted in the thickest portion of chicken reads 165°.
Removed chicken from pan; loosely tent with foil to keep warm. Discard pan drippings but do not wipe out pan. Add 1 tablespoon oil to pan, then add potatoes and sprinkle with ¼ teaspoon salt. Cook potatoes 3 minutes on each side or until browned. Remove potatoes from pan. Add lemon slices to pan; cook 1 minute on each side or until browned. Remove lemon from pan. Add remaining 1 tablespoon oil, then add shallots and garlic; sauté 2 minutes, stirring so that the garlic doesn’t burn. Add wine and chopped fresh thyme; cook 1 minute or until liquid almost evaporates, scraping the pan to loosen browned bits.
Return potatoes and lemon slices to the pan. Add 2/3 cup stock, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper; cook 2 minutes until potatoes are tender. It took 25 minutes for my potatoes to cook, so I had to continue to add stock and there was no need to thicken my sauce with cornstarch or arrowroot. If your potatoes behave then combine the remaining 1/3 cup stock and cornstarch, stirring with a whisk. Add cornstarch mixture and olives (if you choose) to the pain; bring to a boil. Cook 1 minute, stirring occasionally.
Stir in lemon juice and butter, stirring until butter melts. I was tempted to skip the butter in consideration for my waistline (which is hilariously, ridiculous given my last post), but I am so glad I stuck to the recipe. It is Cooking Light after all! Return chicken to pan, turning to coat; sprinkle with parsley. Enjoy!