Roast Chicken Piccata
A sophisticated twist on the classic roast chicken, Roast Chicken Piccata features tender chicken enveloped in a zesty lemon and briny caper sauce for an elevated culinary experience.
Ingredients
Main ingredients
- 1 whole whole chicken (3-4 lbs) Choose a fresh or organic chicken for the best flavor.
- 2 tablespoons olive oil For searing the chicken.
- to taste salt Essential for seasoning your chicken.
- to taste pepper Essential for seasoning your chicken.
- 2 lemons For juice and zest.
- 2 tablespoons capers Provides a briny flavor.
- 3 cloves garlic Minced for flavor.
- 1 cup chicken broth For added moisture in the sauce.
Garnish
- 1 tablespoon fresh parsley Chopped, for serving.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Rinse your chicken and pat it dry with paper towels. Season it generously inside and out with salt and pepper.
Cooking
- In a large oven-safe skillet, heat a couple of tablespoons of olive oil over medium heat.
- Once hot, place the chicken breast-side down and sear for about 5–7 minutes until the skin is golden brown.
- Flip it over and sear the other side briefly.
- Add minced garlic to the skillet and sauté for about 1 minute until fragrant.
- Squeeze lemon juice over the chicken and sprinkle the capers around it. Pour some chicken broth into the skillet, swirling to combine all the flavors.
- Transfer the skillet to the preheated oven. Roast for about 1 hour, or until the chicken reaches an internal temperature of 165°F (75°C).
- Once done, remove the chicken from the oven and allow it to rest for about 10 minutes.
- Drizzle some pan sauce over the chicken before serving, and finish with chopped parsley for color.
Notes
Choose quality ingredients for better flavor. Let the chicken rest after roasting to ensure juiciness. Don't skip the capers as they enhance the dish's flavor. Adjust lemon and caper amounts based on your taste preferences.