Roasted Lemon Chicken
by Karen Mussoline
Email:kmussoline@icloud.com

URL Source: http://www.cookscountry.com/recipes/Roasted-Lemon-Chicken-with-Almond-Parmesan-Broccoli/35556/?incod
Source: Cook's Country
Course: Main
Cuisine: American
Food Group: Poultry
Serves: 6

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Ingredients

4 12 oz. bone-in split chicken breasts, trimmed and halved crosswise
salt and pepper
2 large cut into 8 (1/4-inch-thick) lemon slices
1-1/2 pound(s) roccoli, florets cut into 1-inch pieces, stalks peeled and sliced 1/2 inch thick, separated
4 clove(s) garlic, minced
1/2 cup(s) low-sodium chicken broth
1/4 cup(s) grated Parmesan cheese
1/4 cup(s) slivered almonds, toasted

Instructions

INSTRUCTIONS
1. Adjust oven rack to middle position and heat oven to 500 degrees. Pat chicken dry with paper towels. Season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook until browned, about 5 minutes. Transfer chicken skin side up to wire rack set inside aluminum foil–lined rimmed baking sheet, leaving fat in skillet. Arrange lemon slices over chicken and transfer to oven. Roast until chicken registers 160 degrees, 15 to 18 minutes. Transfer chicken and lemons to platter and tent loosely with foil.


2. Meanwhile, return now-empty skillet to medium-high heat. Add broccoli stalks and cook until slightly softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add broccoli florets and broth and cook, covered, until broccoli is tender, 4 to 6 minutes. Remove lid and cook until liquid evaporates, about 1 minute. Off heat sprinkle with Parmesan and almonds. Season with salt and pepper to taste. Serve with chicken. 
Notes: