Roasted Breast of Chicken with Garlic & Candied Lemon
This dish is easy but elegant enough for a dinner party and goes fabulously with roasted rosemary potatoes or orzo.
Ingredients
4 lemons
3 tbsp sugar
1/2cup water
1/4 cup olive oil
6 single free range chicken breasts
2 heads of garlic cloves separated
2 cups dark chicken stock (brown the bones and vegetables in a 450 oven before putting them in the stock pot)
sea salt & pepper
Directions
Remove the peel from the lemons with a vegetable peeler trying not to get too much off the pith.Cut into thin strips and place in a saucepan with the sugar and water bring to a simmer and cook until the peel is translucent 10-15 mins remove to a plate and let cool. Juice three of the lemons and reserve.
In a heavy saute pan heat the olive oil add the unpeeled garlic cloves and the chicken breasts. Brown on both sides add the chicken stock and lemon juice bring to a boil ontop of the stove and then place in a 425 degree oven for about 15 mins. Remove form the oven and place the breasts on a warm serving platter while you reduce the sauce until it coats the back of a spoon add the candied lemon and serve spooning the sauce over the chicken breasts.