Lemon and Garlic Chicken with Spring Market Vegetables
1 whole young chicken -- about 3 1/4 to 3 -- 1/2 pounds 2 teaspoons sea salt 2 teaspoons freshly ground black pepper 2 tablespoons olive oil 1 large vidalia onion -- diced 3 cloves...
Ingredients
- 1whole young chicken -- about 3 1/4 to 3
- 2teaspoonfreshly ground black pepper
- 2tablespoonolive oil
- 1large vidalia onion -- diced
- 3clovegarlic -- finely chopped
- 2large lemons -- juice and zest
- 11/2 cups hot chicken stock -- (up to 1)
- 1/2poundbaby carrots with green tops attached
Directions
- 1
1 whole young chicken -- about 3 1/4 to 3 -- 1/2 pounds 2 teaspoons sea salt 2 teaspoons freshly ground black pepper 2 tablespoons olive oil
- 2
Heat the olive oil in a saute pan over medium heat
- 3
Add the chicken, skin side down, and brown well before turning to brown the meat side
- 4
When the chicken is well browned, add the onions, and cook until golden brown
- 5
Add the garlic and cook for 1 minute, add lemon juice and white wine, bring quickly to a boil, reduce heat to a low simmer, cover the pan wi
- 6
Add 1 cup of chicken stock and continue to cook, covered, for an additional 15 minutes, or until the chicken is completely cooked
- 7
Add additional chicken stock if the pan dries out too quickly
- 8
While the chicken is cooking, peel the carrots and place them in a saucepan with 1/4 cup water and a tablespoon butter