?Chains off the back of a John Deere tractor. The photo was taken in December of 2009.

Lemon-Rosemary Chicken

By Narayan • 12:09 on Tuesday, March 12, 2002 • Comment

I made this for the first time in March, and I love that it’s an incredibly simple chicken dish that requires no marinating and very little preparation.  You can substitute fresh parsley or cilantro for the rosemary, I imagine, and have a completely different dish.  I’ll experiment with this in the coming months and post my results here. I really love this dish—simple, quick, and tasty.

  • 2 lbs chicken, cut up (thighs and breasts are good for this dish)
  • one lemon
  • a sizeable portion of fresh rosemary
  • a slightly less sizeable portion of fresh thyme
  • some kind of stock—vegetable or chicken, preferably. boullion is fine. 1-2 cups or a small can’s worth is all you need.
  • 20 or so white button mushrooms (or better mushrooms, if you have them)
  • kosher salt
  • 2 tbs butter
  • 2 tbs olive oil
  1. Melt the butter in a heavy stock pot and add the oil
  2. Salt and pepper the chicken, then brown on all sides (takes approx 15 minutes)
  3. While the chicken is browning, peel off the skin of the lemon using a vegetable peeler, then cut the skin into small strips or squares. I’d use half the skin at least, more if you want a stronger lemon flavor. You’ll use the lemon for juice later, so don’t throw it out.
  4. Prepare the rosemary and thyme by removing the leaves from the stems and chopping them coarsely.
  5. Take the chicken out and add a little bit of stock to help scrape the browned bits off the bottom. Do this carefully—the oil can splatter when you add the stock.
  6. Add the mushrooms and the remainder of stock. Stir for a minute then reduce the liquid by half
  7. After the liquid is reduced, add the chicken back to the pot and squeeze the lemon juice over the chicken, add the rosemary, thyme, and lemon zest. I’d consider adding a few small red potatoes and a tomato here too, but nothing green.
  8. Cover the pot and cook until chicken is tender and sauce has thickened (about 25-30 minutes). Serve with rice.

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