by Judy Kim
Roast Chicken Breast with Meyer Lemon Jus
Yield: 4 servings
This is my ultimate comfort food, a simple roast chicken. It takes a little longer to roast but the flavor and tenderness is well worth it. The roast chicken is great all year round, but since Meyer lemons just started becoming available I couldn’t resist. Meyer lemons and blood oranges are my weakness in the Fall and Winter months. They bring the UMPH! If they are out of season, regular lemon will still taste great. The jus is my favorite part of this dish. I like to dip the chicken in the jus, ohhhhh so good! I usually make more chicken than I need, personally I love cold chicken. Shhhhhhh.
If you're into making a bone broth, save the bones. Toss them into a freezer zip lock bag, with a date (otherwise I tend to forget about them until they die of freezer burn). Make some chicken bone broth when you save enough up. I made some after this meal, a delicious turmeric t and ginger chicken broth. More on that recipe soon.
4 chicken breasts bone-in, excess fat trimmed
Extra-virgin olive oil
Freshly ground black pepper
1 meyer lemon, zested and juiced (or substitute with lemon)
1 tablespoon unsalted butter
Flaky sea salt
2 tablespoon finely minced flat leaf parsley
- Preheat oven to 375°F. Rinse chicken and pat dry thoroughly. Drizzle with olive oil; season with salt and pepper. Arrange chicken in a single layer on a rimmed sheet pan and roast for 25 minutes.
- Turn oven to broil and cook until skin is crisp and golden brown, about 3 to 5 minutes. Transfer chicken to a plate.
- Set sheet pan on the stove over medium heat; add 1 teaspoon meyer lemon juice or more to taste, pinch of zest and butter. Scrape bottom of pan and simmer for 1 minute. Season with sea salt. Pour jus and crispy bits into a small bowl or into a serving platter.
- Finish chicken with sea salt, Meyer lemon zest and parsley. Serve with jus.