roast chicken with lemon caper sauce
Roast chicken with lemon caper sauce is a great alternative to same old, same old chicken piccata.
Servings: 2
Ingredients
- 1 3-4 lb chicken or chicken parts of your choice
- Juice of 3/4 lemon
- 1 1/2 cup low sodium chicken stock
- concentrated chicken stock - if you have it. Recipe link below.
- 1 tbsp capers
- salt
- pepper
- olive oil to rub the chicken
Instructions
- Pre-heat your oven to 400F. Pre-heat an oven proof skillet or small roasting pan.
- Rub the chicken with olive oil and season with salt and pepper.
- Roast, basting once or twice with accumulated fat, until the chicken reaches an internal temperature of 165F for white meat and 175F for dark meat.
- Remove the chicken from the roasting pan and set aside.
- Spoon off clear fat. Place the skillet over medium heat.
- Add the lemon juice and stir to dissolve any browned bits in the pan. Reduce slightly. Those brown bits are going to make the sauce incredible.
- Stir in the chicken stock and simmer briskly until reduced by half.
- Add concentrated chicken stock if using.
- Add the capers.
- Carve the chicken, spooning the sauce around it, and serve.