Chicken with Roasted Lemon - Mary Caire MD
Mary Caire MD is a ground-breaking integrative medical doctor and leader in DNA-informed precision healthcare focusing on epigenetics. She empowers all to achieve optimal health and live their best life.
integrative, functional, medicine, doctor, DNA, precision medicine, personalized, healthcare, optimal health, wellness, epigenetics, vitality
post-template-default,single,single-post,postid-15994,single-format-standard,theme-bridge,woocommerce-no-js,ajax_fade,page_not_loaded,,columns-4,qode-theme-ver-13.0,qode-theme-bridge,wpb-js-composer js-comp-ver-5.4.4,vc_responsive

Chicken with Roasted Lemon

Lemons for chicken recipe

Chicken with Roasted Lemon

Lemon uplifts this chicken dish! Now that spring is here, flavors are getting lighter. This recipe is both nutritious and beautifully simple. Plus, it’s one of my family’s favorites. I hope you love it too.


3 medium lemons, thinly sliced and seeded

1 teaspoon extra-virgin olive oil

1/8 teaspoon salt

4 boneless, skinless free-range organic chicken breast halves

Freshly ground pepper, to taste

1/4 – 1/2 cup all-purpose flour (FOR GLUTEN FREE OPTION: I use almond flour and add a few TBSP of freshly ground flaxseed meal)

2 tsp extra-virgin olive oil

1 1/4 cups chicken broth (or make your own HOMEMADE BROTH)

2 TBSP drained capers, rinsed

2 tsp ghee (clarified butter) or unsalted organic butter (omit if you’re dairy free)

3 TBSP chopped fresh parsley, divided


Preheat oven to 325°F. Line a baking sheet with parchment paper. Arrange lemon slices in a single layer. Brush lemon slices with 1 TBSP oil and sprinkle with 1/8 teaspoon salt. Roast the lemons until slightly dry and beginning to brown around the edges, 25 to 30 minutes.

1. Cover chicken with plastic wrap and pound with a mallet until flattened to about 1/2 inch thick.

2.  Sprinkle the chicken with 1/8 teaspoon salt and pepper. Place flour in a shallow dish and dredge the chicken to coat both sides; shake off excess. Discard remaining flour.

3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 3 – 5 minutes per side.

4.  Add broth and bring to a boil, scraping up any browned bits. Stir in capers. Continue cooking until the liquid is reduced to syrup consistency, about 8-10 minutes, turning the chicken halfway.

5.  Add the roasted lemons, butter, 2 TBSP parsley and more pepper, if desired; simmer until the butter melts and the chicken is cooked through, about 5-10 more minutes. Transfer to a platter. Sprinkle with the remaining 1 TBSP parsley and serve.

Make Ahead Tip: cover and refrigerate the roasted lemons (Step 1) for up to 2 days.

Serve with sprouted rice cooked in chicken broth.

Recipe written by Karen Shackelford.