Lemon chicken with roasted carrots, fennel, and mint
Paleo, Gluten Free, Dairy Free, Soy Free, Low Calorie
25 – 35 Minutes
In this North African-inspired wintry dish, Chef Justine slips lemon slices beneath the chicken breast skin before cooking them, ingeniously infusing the meat (and skin) with citrusy flavor. You can eat the seared lemons with a knife and fork (cooking the rind removes much of its bitterness), or just leave them on your plate. The lemons also play off the roasted root vegetables—licorice-y fennel, sweet carrots, and caramelized onions.
- 1 or 2 fennel bulbs
- 1 or 2 carrots
- 1 red onion
- Two 6-ounce boneless skin-on chicken breasts
- 1 lemon
- Fresh dill
- 1 ounce Kalamata olives
- Fresh mint
Prep and roast the vegetables
- Cut the fennel lengthwise into quarters and cut away the core; cut the quarters lengthwise into ¼-inch-thick slices.
- Scrub or peel the carrots and trim off the tops; cut the carrots on the diagonal into ½-inch-thick slices.
- Peel and cut the red onion crosswise into ¼-inch-thick slices; separate the slices into rings.
While the vegetables roast, prepare the chicken.
Prep and cook the chicken
- Pat the chicken dry with a paper towel; season generously with salt and pepper.
- Cut half the lemon into 4 slices; juice half and set aside for the dill sauce.
In a medium frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken, skin side down, and cook until the skin is well browned, 5 to 6 minutes. Turn and cook until the meat is firm and cooked through, 3 to 5 minutes, depending on thickness.
While the chicken cooks, prepare the dill sauce.
Make the dill sauce
- Coarsely chop the dill.
Finish the vegetables
- Cut the olives in half.
- Strip the mint leaves from the stems; coarsely chop the leaves.
Nutrition per serving: Calories: 540, Protein: 40 g, Total Fat: 30 g, Monounsaturated Fat: 19 g, Polyunsaturated Fat: 4 g, Saturated Fat: 5 g, Cholesterol: 105 mg, Carbohydrates: 27 g, Fiber: 9 g, Added Sugar: 0 g, Sodium: 680 mg