Roasted Lemon-Rosemary Breast of Chicken With Yukon Gold Potatoes

You can use boneless chicken breasts but they are rarely sold skin on, they will take less time to cook, and they don't have the bones to add flavor to the pan juices used in the sauce.

3 to 4 large lemons, cut in half crosswise
Salt, to taste
4 large Yukon gold potatoes, quartered
3 tablespoons extra-virgin olive oil
Fresh-ground black pepper, to taste
3 tablespoons fresh rosemary leaves, finely chopped, plus 4 to 8 sprigs
4 bone-in, skin on chicken breast halves
4 cloves garlic, minced
1 (14 1/2-ounce) can low-sodium chicken broth
2 tablespoons unsalted butter, cut into 2 pieces
1/4 cup fine-chopped fresh flat-leaf parsley

Preheat the oven to 425 degrees.

Arrange the lemons cut side up in a nonreactive baking dish. Season with salt. Toss the potatoes with 1 tablespoon oil and add to the pan. Sprinkle with salt and pepper. Bake 10 to 15 minutes.

Meanwhile, insert one or two rosemary sprigs under the skin on each chicken breast.

Remove potatoes and lemons from oven. Remove lemons to a strainer set over a bowl.

Reduce oven to 400 degrees. Add chicken to pan with potatoes. Brush chicken with 1 tablespoon olive oil. Sprinkle with 2 tablespoons chopped rosemary, salt and pepper. Return to oven 30 to 35 minutes.

Meanwhile, use tongs to squeeze lemon halves so juice collects in bowl under strainer;

discard lemons and set juice aside.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the garlic

and 1 tablespoon chopped rosemary. Cook about 1 minute taking care not to burn the garlic.

Add the chicken broth to the pan. Bring to a boil and cook until reduced to 1 cup.

Remove the chicken from the oven. Remove chicken and potatoes from pan to a plate.

Cover with foil to keep warm. Pour the juices from the baking pan into the skillet (if you feel there is too

much fat on the pan juices, feel free to degrease them; we did not feel the need).

Scrape the baking pan to remove any browned bits and add them to the skillet.

Add the roasted lemon juice and any juices collected on plate with chicken to the skillet and cook until reduced to 1 cup. Adjust seasoning with salt and pepper. Turn off the heat and stir in the butter,

1 piece at a time. Stir in the chopped parsley.

Divide chicken and potatoes among plates. Pour the sauce over the chicken

and potatoes and serve immediately. Makes 4 servings.