Ingredients
1 tablespoon olive oil
2 slices bacon, diced
1 sprig fresh rosemary, minced
2 chicken legs
2 chicken thighs
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup chicken broth
3 tablespoons lemon juice
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Lemon zest and pepper blend — wings, fish, grilled chicken
Large oval cocotte — whole leg of lamb, big batch braises
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Preheat oven to 350 degrees F. In an oven proof skillet heat oil over medium heat and add bacon and rosemary. Cook until crisp, about 5 to 7 minutes. Remove and drain on paper towel; set aside. Season both sides of chicken with salt and pepper and add to same skillet skin side down. Cook until skin begins to set and crisp, about 5 minutes. Turn and cook another 3 minutes. Return chicken to skin side down in pan and place in oven. Cook 25 to 30 minutes until chicken is cooked through. Return pan to stove top over medium heat and remove chicken to a warm plate. With only one tablespoon of rendered fat remaining in pan stir in broth and lemon juice again scraping any bits from bottom. Return bacon and rosemary to pan and cook until sauce reduces and thickens slightly, about 3 to 5 minutes. Season with more salt and pepper to taste if needed and serve sauce spooned over chicken pieces.