haven't done a chicken recipe in a while. This one looked great and it
has several things that are great to learn. This will take longer than
20 minutes, but you can do it, just go slow..
This is from Amanda Freitag. Her restaurant is Empire Diner in New York
City on 22nd and 10th Ave.
IF you want to see her cook this whole dish go here: How to Cook Lemon Chicken Like a Pro with
Chef Amanda Freitag
Amanda Freitag's Lemon Chicken
1 pound lemons (about 4 large), halved
1 large onion, chopped
¼ bunch parsley
1 garlic clove, sliced
1 bay leaf
½ cup kosher salt
½ cup sugar
1 teaspoon black peppercorns
1 3½–4-pound chicken, quartered
4 tablespoons olive oil, divided
2 lemons, halved
Kosher salt, freshly ground pepper
2 pounds small carrots, scrubbed
1 cup low-sodium chicken broth
1 teaspoon finely grated lemon zest
¼ cup fresh lemon juice
½ cup fresh ricotta
Bring lemons, onion, parsley, garlic, bay leaf, salt, sugar,
peppercorns and 4 cups water to a boil in a large heavy pot, stirring
occasionally until salt and sugar are dissolved. Let cool, then add 2
cups ice to brine; stir until melted.
Cut wings from chicken breasts. Cut through leg joint to separate
thighs and drumsticks; set thighs aside. Use a sharp knife to score
chicken skin along the length of each drumstick (this will make it
easier to remove it in one piece). Remove skin from drumsticks; set
skin aside (reserve drumsticks and wings for making stock). Place
breasts and thighs in brine. Chill at least 3 hours and up to 1 day.
Preheat oven to 425°. Heat 1 Tbsp. oil in a medium skillet over high
heat. Cook lemons, cut side down, until charred, about 2 minutes.
Transfer to a plate.
Remove chicken from brine. Rinse, pat dry, and season with salt and
pepper. Heat a large ovenproof skillet over medium-high heat. Add
chicken to skillet, skin side down. Cook until golden brown, about 8
minutes. Turn and cook 4 minutes longer. Transfer to oven and cook
until an instant-read thermometer inserted in thickest part of thigh
registers 165°, 12–15 minutes.
Meanwhile, toss carrots with 2 Tbsp. oil on a rimmed baking sheet.
Season with salt and pepper and roast, tossing halfway through, until
browned and tender, 15–20 minutes; keep warm.
Cook chicken skin, fat side down (the side that was closest to the
flesh), in a cast-iron skillet over medium-low heat, pressing down to
flatten and help skin make contact with the pan (((put another pan on
top of the
skin to hold it down flat))), until golden brown and crisp,
5–7 minutes. Turn and cook until other side is brown and crisp, 5–7
minutes. Drain on paper towels; season chicken crackling with salt.
Transfer roasted chicken breast and thighs to a cutting board. Bring
broth and lemon juice to a boil in skillet, stirring and scraping up
any browned bits, and cook until liquid is reduced by half, 6–8
minutes; season pan sauce with salt and pepper.
Stir ricotta, lemon zest, and remaining 1 Tbsp. oil in a small bowl;
season with salt and pepper.
Serve chicken with carrots and a spoonful of lemon ricotta, drizzled
with pan sauce, with crackling and charred lemons alongside(((squeeze
charred lemons on to chicken))).