Mrs. Scorsese's lemon chicken

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Mrs. Scorsese's lemon chicken

Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 520 Calories/Serving

35 – 45 Minutes

This meal is a collaboration between Sun Basket and Rustic, the Sonoma County restaurant of film legend Francis Ford Coppola. One of our favorite recipes at Rustic is the lemon chicken inspired by Martin Scorsese’s mother, whom Francis visited with often. The chicken is drowned in lemon juice with fresh oregano, and cooked to a golden brown.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • ¾ pound new potatoes
  • Fresh rosemary
  • ½ pound baby broccoli
  • 10 ounces boneless skinless chicken thigh pieces
  • 1 lemon
  • 1 or 2 shallots
  • Peeled fresh garlic
  • Fresh oregano
  • 1 teaspoon red chile flakes (optional)
  • 1 cup chicken broth

Nutrition per serving

Calories: 520, Protein: 38 g, Total Fat: 23 g, Monounsaturated Fat: 13 g, Polyunsaturated Fat: 2 g, Saturated Fat: 3.5 g, Cholesterol: 115 mg, Carbohydrates: 44 g, Fiber: 9 g, Added Sugar (Chicken broth has trace amounts of organic cane sugar): 0 g, Sodium: 700 mg


2-serving instructions (4-serving modifications in red)

Wash produce before use


Roast the potatoes and baby broccoli

Heat the oven to 425ºF.
  • Scrub the potatoes; cut them into quarters.
  • Strip the rosemary leaves from the stems; coarsely chop the leaves.
  • Trim the ends from the baby broccoli.
On one end of a sheet pan, toss the potatoes and rosemary with 1 tablespoon oil. On the other end, toss the baby broccoli with 1 to 2 teaspoons oil. Season the vegetables with salt and pepper. Roast, stirring halfway through, until tender and lightly browned, 15 to 18 minutes.
While the vegetables roast, start cooking the chicken.


Brown the chicken and lemon slices

  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
  • Thinly slice half the lemon; juice half and set aside for finishing the dish.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 3 to 5 minutes. Transfer to a plate.
Add the lemon slices to the pan; cook until browned on one side, 2 to 3 minutes. Transfer to the plate with the chicken; do not clean the pan.
While the chicken and lemon brown, prepare the remaining ingredients.


Prep and cook the remaining ingredients

  • Peel and finely chop the shallots.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Strip the oregano leaves from the stems; coarsely chop the leaves
In the same pan used for the chicken, if dry, add 1 to 2 teaspoons oil and warm over medium heat. Stir in the shallots, garlic, oregano, and as many chile flakes as you like. Season with salt and pepper and cook until fragrant, 1 to 2 minutes.


Finish the chicken

Add ¼ cup white wine or water to the shallot mixture; bring to a boil, scraping up any browned bits. Add the broth, chicken, and lemon slices; bring to a boil. Cook at a vigorous simmer until the chicken is cooked through, 2 to 4 minutes. Stir in the lemon juice; season to taste with salt and pepper.



Transfer the chicken, potatoes, and baby broccoli to individual plates and serve.

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