Splashes of lemon add a bright note to this simple chicken dish seasoned in the Provençal tradition with rosemary and garlic.
Recipe information
Total Time
35 min
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Preheat broiler.
Step 2
Remove 4 (3- by 1/2-inch) strips of zest from lemon with a vegetable peeler, avoiding white pith, then cut strips diagonally into thin strips. Halve lemon, then squeeze juice into a small bowl.
Step 3
Put chicken in a large bowl with salt, pepper, and 1 tablespoon lemon juice and toss to coat. Transfer chicken, skin sides down, to rack of a broiler pan and broil 3 to 4 inches from heat, turning over every 5 minutes, 15 minutes total.
Step 4
Remove broiler pan from oven, then transfer chicken to a plate with tongs. Carefully remove rack from broiler pan and add zest, rosemary, garlic, and remaining lemon juice to juices accumulated in bottom of broiler pan.
Step 5
Transfer chicken to pan juices, then toss to coat and arrange chicken skin sides up. Return broiler pan to oven and broil chicken until cooked through, 3 to 5 minutes more.
Step 6
Transfer chicken to a platter and pour any juices from broiler pan over it.
