Directions

1. In deep, half hotel pan, mix flour and pepper; add chicken in batches and toss to coat completely. Place on clean sheet pan. CCP: Refrigerate below 40°F until ready to use as directed.
2. In rondo or large, deep, sauté pan, heat all but 1 tbsp oil over medium heat; brown chicken, in batches if necessary, until browned on all sides, about 10 minutes.
3. Remove chicken pieces from pan and place in one layer in bottom of 2 full-size hotel pans to hold. CCP: Hold hot at 140°F or higher for service.
4. Pour off hot oil and discard. Add remaining 1 Tbsp. oil to pan and sauté onions, stirring often, for 5 minutes or until they start to brown. Stir in garlic and continue to cook 3-4 minutes, stirring often.
5. Pour in broth, rosemary and 3 tbsp lemon zest and bring to a simmer.
6. Pour hot mixture evenly over chicken in hotel pans. Cover and bake in 350°F. convection oven for 35-40 minutes or until chicken is cooked through. CCP: Cook to an internal temperature of 165°F. or higher for 15 seconds. CCP: Hold hot at 140°F or higher for service.
7. Just before serving stir in parsley and 2 tbsp lemon zest.
8. For each serving: Scoop out 1 cup hot starch (noodles, rice, etc.) into bottom of a soup plate and top with 1 chicken leg and 1 chicken drumstick. Ladle 1 cup broth over top and serve.