Meyer Lemon Chicken

Meyer lemons are a cross between a lemon and a mandarin or orange

Deciding what to make for dinner is always a struggle. Probably people plan out their meals in advance throughout the week but somehow, the weekends are always left to the last minute.

The recipe will likely be for one main dish so feel free to make a seasonal vegetable or add a side salad – you can never go wrong with extra veggies! If you think you’re really going to like it, double the recipe and have it for lunch the next day.

It’s more rounded than a traditional lemon and has an orangey tint to the skin. They are a bit sweeter and less acidic than regular lemons so they’re great to cook with. And the lemon slices look so better.

INGREDIENTS

• 2 skin-on, bone-in chicken breast halves, halved crosswise
• 2 skin-on, bone-in chicken thighs
• 1 teaspoon kosher salt, divided
• 3/4 teaspoon black pepper, divided
• Cooking spray
• 2 tablespoons olive oil, divided
• 1 pound small red potatoes, quartered
• 1 Meyer lemon, cut into 1/4-inch-thick slices and seeded
• 1/4 cup finely chopped shallots
• 4 garlic cloves, thinly sliced
• 1/2 cup dry white wine
• 1/2 teaspoon chopped fresh thyme leaves
• 1 cup unsalted chicken stock
• 1 teaspoon cornstarch
• 2 ounces pitted olives
• 2 tablespoons fresh Meyer lemon juice
• 2 tablespoons butter
• 1 tablespoon fresh parsley leaves

PREPARATION

1. Preheat oven to 400°.
2. Heat a large ovenproof skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper; coat with cooking spray. Add chicken to pan, skin side down; cook 6 minutes or until skin is golden brown and crisp.
3. Turn chicken over. Place pan in oven. Bake at 400° for 12 minutes or until a thermometer inserted in thickest portion of chicken registers 165°.
4. Remove chicken from pan; keep warm. Discard pan drippings– do not wipe pan clean. Add 1 tablespoon oil to pan; swirl to coat.
5. Add potatoes to pan; sprinkle with 1/4 teaspoon salt. Cook potatoes 3 minutes on each side or until browned.
6. Remove potatoes from pan. Add lemon slices to pan; cook 1 minute on each side or until browned. Remove lemon from pan.
7. Add remaining 1 tablespoon oil to pan; swirl to coat. Add shallots and garlic; sauté 2 minutes, stirring occasionally.
8. Add wine and chopped fresh thyme; cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits.
9. Return potatoes and lemon slices to pan. Add 2/3 cup stock, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 2 minutes or until potatoes are tender.
10. Combine remaining 1/3 cup stock and cornstarch, stirring with a whisk. Add cornstarch mixture and olives to pan; bring to a boil.
11. Cook 1 minute, stirring occasionally. Stir in lemon juice and butter, stirring until butter melts. Return chicken to pan, turning to coat; sprinkle with parsley.

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