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Roasted Lemon Chicken + Black Truffle Pasta
Roasted lemon and herb crusted chicken breast served over black truffle and parmesan spaghetti.
WHAT’S GOING ON HERE:
Chicken: For this recipe, use any chicken cut you have on hand or prefer. This dish also works great with bone in chicken . Just serve it on the side.
Black Truffle : Black truffle gives the pasta a really earthy flavor. Its not something heavily used in the dish since a little goes a long way. If truffles are not an option switch it to a mushroom spaghetti or add a pinch of dried porcine mushroom powder
Butter: Butter takes this kind of simple dish and make it that much better. The butter adds tremendous fat to the pasta and chicken keeping it super juicy and tender. The butter also cuts the tang of the lemon and white wine making its own pan sauce.
Lemons: Lemons are a great addition to any simple chicken dish. Add the whole lemons with the seeds removed of course so that you don’t have to do any fishing around with the hot dish. Once the lemons roast into the dish the oil from the rind and the juice permeates the chicken and the pasta . Use a splash of white wine to help the lemons get a chance to break down.
TIPS & TRICKS FOR THE BEST ROASTED LEMON CHICKEN & BLACK TRUFFLE PASTA
fresh lemons: fresh lemons are always better. the whole lemons have oils along with the juice that really make the dish flavorful and aromatic.
keep it simple: keeping it simple is a must. butter, lemon and a smash of garlic is all you need to make this super flavorful dish.
the pan sauce: once the chicken is removed from the oven. it will be sitting in a roasted pan sauce that is a combination of all the acids, fat and herbs added into the dish. use this pan sauce to baste the chicken throughout the cooking process. you can let the chicken rest in the pan sauce till it becomes cool enough to handle. once you add the chicken to the pasta top it with a couple spoonfuls of the sauce. to really drive home the flavor. don’t drench it in pan sauce or you may lose some of the truffle flavor.
adding the truffles: if you are using truffles its important that they are tossed in the pasta towards the end. truffles don’t need any heat or cooking. tossing them with the pasta while still warm is enough heat to activate the flavor.
SIMILAR INGREDIENTS TO:
ENJOY THIS RECIPE WITH:
Roasted Lemon Chicken + Black Truffle Pasta
INGREDIENTS
- 3-4 Chicken Breast, lightly pounded
- 3Tb Olive oil
- 1-2 Lemons, seeds removed, zested + segmented
- 4Tb Butter
- 1/4c White Wine
- 6 Garlic Cloves, smashed
- HERB SEASONING:
- 1TB Rosemary
- 1Tb Thyme
- 1Tb Crushed Red Pepper Flakes
- 1Tb Garlic Powder
- 2tsp Black Pepper
- Salt
- TRUFFLE SPAGHETTI
- 2tsp Thinly sliced truffles, in oil
- 4Tb Butter
- 2tsp Black Pepper, course grind
- 5 Garlic Cloves, minced
- 1/2tsp Crushed Red Pepper Flakes
- 1/4c Parmesan, grated
- Lemon zest
- 1Tb Parsley, minced
- Salt
INSTRUCTIONS
- Lightly pound the chicken breast.
- Combine all the ingredients under herb seasoning expect for the salt together and sprinkle over the chicken. Sprinkle with salt separately.
- Heat a cast iron skillet over medium high heat. Add In olive oil and place the chicken in the pan. Sear on both sides for about 5minutes. Once flipped to the opposite side add in lemon segments, crushed garlic, white wine and butter. Pop the pan into the oven and roast for 15 minutes. Baste the chicken occasionally to keep the herbs from burning.
- Once the chicken is cooked completely remove from the oven and let it rest.
- Start the pasta by cooking the noodles in salted water according to package instructions.
- Drain the pasta and add butter, garlic and lemon zest. Swirl around the pan until the garlic start to brown. Once browned add the pasta, parsley, truffles, black pepper and salt to taste.
- Slice the chicken once rested. Place the chicken over the pasta then top the chicken with some of the white wine and lemon pan sauce. Serve.
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