Chicken with Roasted Lemon and Rosemary Sauce

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A very good and different way to prepare chicken...a nice change up from the regular roasted chicken and potato recipes. Like other reviews stated, I lowered the lemons down to 3 and I still didn't end up using all of the juice. It was a little time consuming but I think next time it will go quicker. we had company over and everyone loved it! Even the kiddos!

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Not only is this dish easy to prepare, it is on of my all time favorite ways to serve chicken. Great for dinner parties and pot lucks as well.

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this was great and easy! i used chicken backs & a boneless skinless breast and breaded both (boyfriends preference. I also added green beans and pearl onions to the potatoes. I reduced the lemon sauce down and did add a little roux - again, bf doesnt like soupy sauce. I also added a little parmesan cheese on top of everything! yum

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This was a great recipe! I didn't think this was an outstanding, stand out from the crowd, kind of dish. But at the same time, it was a very tasty meal. I used less lemon and it was still very lemony and tart, but good anyway because I do love lemon. Two thumbs up! I will definitely be preparing the chicken and potatoes again this way!

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What a terrific chicken recipe! I don't know why you would choose to make Lemon Chicken if you didn't love lemons -- but we do! I followed the recipe as written. The lemons caramlized and provided maybe a sweeter flavor than if not fully roasted? They were also from my garden - that may have helped. I really let the sauce reduce, so while it wasn't thick like gravy...it certainly wasn't runny! Intense sweet-tart flavor, moist to-die-for chicken, great potatoes, and I made the artichoke fettucini to go with it. Served wine and crusty bread along with salad, and we had a hit of a dinner party! Michael always comes through!!!!

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I saw Michael making this recipe during the holidays and decided to try it. It rivals any Italian restaurant meal that we've had. It was extremely tasty and I did modify per some of the other comments - less lemon and cooked the chicken longer in the oven. My husband gave it 2 thumbs up. I try so many new recipes that we rarely eat the same thing twice BUT my husband specifically requested that I make this more than 1 time! Its a winner!!!

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Depending on the size and sweetness of the lemon this can get too tart fast...Next time I will be careful with the lemon and I think it will be great!

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Thanks Michael for a new way to cook Chicken. I also reduced the Lemon's to 3, but followed the rest of the recipe. I Love to cook so did not mind the extra work and it was well worth it. I was shocked that Shika said she added KETCHUP !! No connection of flavors what so ever. That would ruin the entire Recipe, some People have no taste for fine food.

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I made this tonight for my husband and college kids, and it was a resounding success. I took the advice of other reviewers and just used 3 lemons, plus the tablespoon of butter -- fabulous. I did not find this at all difficult or tedous; you keep moving as you cook, which is fun. I used boneless chicken breast, and it was dandy. Be patient and let the sauce cook down to thicken. Serve it with a good Italian bread to soak up the sauce and a Pinot Grigio to accompany - - almost like Christmas!

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Every recipe that I have ever made of Michael's have been a real keeper and this one was a real hit. I have been making my grandmother's Italian lemon chicken for years and my family said this one really outdid the one I had been making for so long. The potatoes were outstanding as well. I love to cook so I didn't find this a lot of work at all. I have never broiled lemons before and I certainly will do it again for other recipes. Love you, Michael, you are the best !!!!!