Preheat Oven to 420F
Bloom Gelatin in 1C of water.
Chop vegetables and potatoes.
Whisk 3.5 oz of lemon juice with 6 tbs of olive oil. Mix in garlic and some thyme or herb de provenance.
Coat vegetables, chicken, and potatoes in the vinaigrette mixture.
Spread food into sheet trays. Try to keep each vegetable to their own sheet tray as best as you can, along with the chicken. Ensure cut sides are against the try.
First add in potatoes, then brussle sprouts, then chicken, and then green beans.
Bake till vegetables are softened and browned, turning as needed. Cook chicken till it reads 150F: remove and rest covered, ensuring it holds 150F for at least 2 minutes.
Prepare sauce by mixing 1tbs butter and 1.5 tbs of cornstarch, and cook in a small sauce pan till it lightly browns.
Whisk in broth concentrate into the water gelatin mixture. Whisk this mixture into the corn starch roux and cook till thickened.
Whisk in 4oz of lemon juice.
Add thyme and parsley to the sauce.
Serve the the sauce ontop.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Lemon Chicken In Lemon Chicken Sauce recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice.
Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
