Lemon Rosemary Roasted Chicken

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6

Chopped rosemary, garlic and lemon zest are rubbed under the sink of tightly packed and vacuum-sealed chicken breasts, which are then delicately cooked in a bain marie. Serve with rosemary lemon sauce, vegetables and potatoes.

Ingredients

1 tbsp. finely chopped fresh rosemary
1 tsp. finely minced garlic
1 tsp. finely chopped lemon zest
6 (9-oz.) airliner chicken breasts or supremes, wing bone Frenched
1⁄2 tsp. sea salt
1⁄4 tsp. freshly ground black pepper
1 tbsp. olive oil
1 tsp. butter
1 sprig rosemary
1⁄2 tsp. fleur de sel
1 cup red wine sauce
Choice of vegetables
Choice of potatoes

Steps

1. Heat bain marie to 168°F and maintain at this temperature.

2. In small bowl, combine chopped rosemary, garlic, and lemon zest. Peel back skin on each chicken breast and rub rosemary mixture onto both sides of meat. Replace skin over meat and season with salt and pepper.

3. Vacuum-pack the breasts into individual plastic bags, making sure to remove all the air. Place packages into bain marie and cook until chicken reaches an internal temperature of 160°F. (On one bag, place a strip of thick foam adhesive stripping tape and insert a digital probe. The foam tape with will allow the vacuum seal to remain intact and you will have a constant read-out of the internal temperature.)

4. Remove packages from bain marie and immediately submerge into an ice bath. When completely chilled, refrigerate the chicken in bags until service.

5. For service: Heat bain marie to 168°F. Place precooked chicken (still in the bag) in water bath for 10 min.

6. Heat a heavy sauté pan over medium-high heat. Remove packages from bain marie and remove the chicken from bags. Season chicken with salt and pepper.

7. Combine olive oil, butter, and rosemary sprig in the preheated pan. Add chicken breasts, skin-side down; cook 3 min., or until skin is golden brown.

8. Remove chicken from pan, slice, season with fleur de sel, and serve with the sauce, vegetables and potatoes.

Source: Recipe from Chef Robert Sulatycky

More From FoodService Director

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

Ideas and Innovation
hc dining large

When students at the University of Pennsylvania in Philadelphia return from summer break in August, they will be greeted with a revamped dining option located in the university’s Hill College House. Along with having air conditioning for the first time ever, the updated 300-seat eatery will include expanded hours, flexible menu offerings and a new method of managing waste. Here’s an inside look.

Expanded options

Hill House’s new dining hall will feature several self-contained stations, including a Mongolian grill, a pizza and pasta concept called The Grotto, a chefs’ table, a...

FSD Resources