Pollo Alla Limone Recipe

Make the marinade

In a medium bowl whisk together 1 cup fresh lemon juice, 2 tablespoons lemon zest, minced garlic, 3 tablespoons olive oil, Dijon mustard, thyme, 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper until emulsified.

Marinate the chicken

Place the chicken breasts in a large zip-top bag or shallow dish. Pour half of the marinade (reserve the other half for cooking) over the chicken, seal, and refrigerate for 30 minutes to 2 hours. If short on time, 30 minutes will still impart good flavor.

Prepare and roast potatoes

Preheat oven to 425°F (220°C). Toss halved fingerling potatoes with 3 tablespoons melted butter, 1 tablespoon lemon juice, 1 tablespoon lemon zest, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until evenly coated. Spread cut-side down on a rimmed baking sheet in a single layer. Roast for 25–30 minutes, turning once halfway, until golden and tender. Remove from oven and sprinkle with 2 tablespoons chopped parsley. Keep warm.

Prepare and roast vegetables

On a second rimmed baking sheet toss carrots, zucchini, red pepper, onion and broccolini with 2 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Roast in the 425°F (220°C) oven for 18–22 minutes until vegetables are tender and slightly caramelized. If space is limited, roast with potatoes but stagger timing (potatoes first for 10 minutes then add vegetables).

Sear the chicken

Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon olive oil. Remove chicken from marinade and pat skin dry. Sear skin-side down until golden brown, about 5–7 minutes, pressing gently for even contact. Flip and cook 2 minutes more.

Roast to finish

Pour reserved marinade and 1 cup chicken stock into the skillet around the chicken (not over skin). Add a few lemon slices to the skillet. Transfer skillet to the 425°F (220°C) oven and roast for 10–14 minutes until an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C). Remove skillet from oven and transfer chicken to a plate to rest 5 minutes (carryover will bring it to final temperature).

Make the pan sauce

Place the skillet over medium heat on the stovetop. Skim or spoon off excess fat if needed, leaving browned bits. Add cold butter cubes (2 tablespoons) and swirl to melt into the juices. If you prefer a thicker sauce, whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and stir into the pan along with any accumulated juices. Simmer 1–2 minutes until slightly reduced. Taste and adjust seasoning with salt and lemon juice if needed.

Slice or serve chicken whole. Spoon pan sauce over the chicken and arrange roasted vegetables and lemon fingerling butter potatoes alongside. Garnish with chopped parsley and extra lemon slices. Serve immediately.