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Roasted Chicken With Lemon-Parsley Sauce baked, fall, main course, mediterranean, summer winter 1 lemon 4 tablespoons butter 2 whole chicken breasts; split Salt fresh ground black pepper 1/3 cup chopped parsley COOKING AND SERVING: Heat oven to 450°F. Squeeze 1/4 cup lemon juice. Melt the butter in a small saucepan or in the microwave. Sprinkle chicken with salt and pepper. Put chicken in a baking dish skin side up and drizzle with half of the butter. Bake until skin is crisp and golden brown and juices run clear, about 25 to 30 minutes. Put chicken on a serving platter and keep warm. Stir the lemon juice and remaining butter into pan juices, scraping the pan with a wooden spoon to deglaze. Add the parsley and season to taste with salt and pepper. Pour sauce over chicken and serve immediately. NOTES : Parsley's sweet flavor balances the tang of lemon in this simple pan sauce. PARSLEY: Used in ancient Greece and Rome, parsley's bright, green leaves, slender stringy stalks, and sweet flavor, contribute to a range of dishes and sauces, including those using fines herbes (parsley, tarragon, chervil, and chives) or a bouquet garni. Contributor: Cook's Magazine May 1988 Yield: 4 servings Preparation Time: 0:45 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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