Best Amalfi Lemon Chicken Recipes

AMALFI LEMON CHICKEN

Steps:

• This recipe originated from Eat Better, Feel Better by Giada De Laurentiis.
• Preheat the oven to 450°F.
• Drizzle 2 tablespoons of the olive oil over a rimmed baking sheet. Arrange the lemon slices on the sheet to form a "rack" for the chicken.
• In a small bowl, combine the lemon zest, thyme, rosemary, and salt. Sprinkle one-third of the salt rub on the flesh side of the chicken. Flip the chicken and rub the remaining salt mixture over and under the skin of the whole chicken. Lay the chicken skin side upon the bed of lemons and drizzle with the remaining 2 tablespoon solive oil. Roast for 40 to 45 minutes, basting every 15 minute swith the pan drippings, until golden brown and an instant-read thermometer inserted in the thigh reads 160°F. Transfer the chicken to a cutting board to rest for 10 minutes before carving.
• Meanwhile, use a fork to mash the lemon pulp into the pan juices, discarding the rinds. Spoon the sauce over the chicken just before serving.

CHICKEN AMALFI

Steps:

• Heat oil in a 12-inch skillet over med.-high heat until very hot. Add chicken pieces and salt and cook until chicken is golden brown on all sides, transferring chicken to a plate as it browns. (I use a paper towel-lined plate to absorb the excess oil.).
• Add onion to skillet and cook until golden, stirring frequently.
• Stir in olives, tomatoes, capers, chicken broth, rosemary, lemon juice, and 1/3 cup water.
• Return chicken to skillet and bring to boiling over high heat. Reduce heat to low, cover and simmer for 25-30 minutes. Spoon olive mixture over chicken and stir occasionally while chicken is cooking. Chicken is done when juices run clear when pieces are pierces with a knife.
• To serve, arrange chicken on a platter, spoon olive mixture over chicken, and sprinkle with chopped parsley.