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Lemon Chicken with Charred Pea Salad DAPHNE OZ

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You can’t go wrong with Daphne Oz’s Lemon Chicken!

ingredients
LEMON CHICKEN:
1 large yellow onion (peeled, quartered)
2 tablespoons olive oil
4 chicken breasts (bone-in, skinless)
1 lemon (thinly sliced)
Kosher salt and freshly ground black pepper (to taste)
PEA SALAD:
2 cups sugar snap peas (trimmed, not shelled)
2 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
1 lemon (zested and juiced)
3 tablespoons olive oil
1/4 cup ricotta salata (shaved, to garnish)
Kosher salt and freshly ground black pepper (to taste)

directions
Preheat the oven to 400ºF.
For the Lemon Chicken: Place the onions on the baking sheet. Season the chicken breasts with salt and pepper and place on top of the onions. Place the lemon sliced on top of the chicken breasts and drizzle with olive oil. Place in the middle oven rack to bake for 40-45 minutes or until a meat thermometer reaches, 165ºF.
For the Pea Salad: Meanwhile, on the second baking sheet add the sugar snap peas, drizzle with olive oil, sprinkle with chili flakes and season with salt and pepper. Place in the top rack of the oven during the last 8 minutes of cooking the chicken breasts. Allow to roast until cooked through and slightly charred, flipping halfway through. Use the broiler during the last 30 seconds to additional char the peas if necessary.
Meanwhile, remove the sugar snap peas to a bowl. In a small bowl add the lemon zest, juice and olive oil and whisk to combine. Season with salt and pepper. Drizzle over the peas and toss to combine. Top with shaved ricotta salata and serve on the side of the chicken and onions.
Tip: Change up the protein! This dish would also be great with pork and fish!

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