Recipes

Preheat oven to 400 degrees. Begin by pulsing the oregano, thyme, rosemary, parsley, and garlic in a food processor until roughly chopped. Slowly add some olive oil, and about 1 tablespoon of lemon juice, while pulsing. The resulting mixture should be a coarse paste, held together by olive oil. Season with some salt and pepper. Blot the chicken dry and lift skin of chicken and carefully spread paste underneath skin on meat, about 2-3 Tbsp per breast. Heat pan on medium high heat with one Tbsp of vegetable oil. Salt and pepper chicken and place in hot pan skin side down for 5-8 minutes or until skin is deep brown color and crisp to touch. Remove from pan and set on baking sheet skin side up. Bake for 8-10 minutes or until internal temperature reaches 160-165 degrees. While chicken bakes melt butter in the pan with the chicken drippings. Caramelize the lemon slices, turning once or twice for even brown color. Remove them from the pan, and set aside. Add a few Tbsp of herb paste and cook until fragrant. Add lemon zest and juice. Add the the wine and reduce by 3/4. Add the chicken stock and simmer until reduce by about 1/2, to concentrate flavors. Season sauce to taste, add in the chives and the cold butter and stir to melt. Remove chicken from oven and allow it to rest for a few minutes. Pour the finshed sauce around the chicken, and garnish with the whole caramelized lemon slices.