Rachel Ray recipe?

I saw a recipe that looked good on her show while I was on a treadmill at the gym and now I can't find it.


It had chicken with lemons and big olives with a lemon sauce on it. Anyone have it or know where I can find it?Rachel Ray recipe?
Here it is! Just search her TV show site for recipes... then scroll through and there it is!





http://www.rachaelrayshow.com/food/recip鈥?/a>Rachel Ray recipe?
go to her website
Wish I could help but this is a new one to me. I suggest going to food networks website and searching for it under any name you can imagine. Good luck.
Hello, I think this is the one you mean =)





Roast Citrus Chicken With Lemon-Thyme Gravy, Smashed Potatoes %26amp; Green Beans





Ingredients


4 legs and 2 whole chicken breasts, cut in half


4 cloves garlic, smashed


10 fresh bay leaves


2 lemons, sliced, plus the juice of half, divided


1 cup green Cerignola or Sicilian olives


1 large onion, chopped


Extra-virgin olive oil (EVOO), for drizzling


4 large Idaho potatoes (about 1 1/2 pounds), peeled and cut into about 1-inch cubes


1/2 cup part-skim or whole milk ricotta cheese


1/4 cup (about a handful) grated Parmigiano-Reggiano cheese


1/4 (about a handful) Italian parsley, chopped


2 pounds green beans, stem ends removed


2 tablespoons butter


2 tablespoons flour


2 cups chicken stock


8 sprigs thyme, leaves removed


Juice of 2 lemons (a few tablespoons of juice)





Preparation


Preheat an oven to 450潞F.





To a roasting pan, add the chicken, garlic, bay leaves, lemon slices, olives and onion. Drizzle everything with EVOO, season with salt and pepper, and transfer to the oven. Roast, turning the chicken pieces occasionally, until they are golden brown and cooked through, about 30-35 minutes.





While the chicken is roasting, place the potatoes into a pot of cold water over medium-high heat. Bring the water to a bubble and cook the potatoes until tender, about 10 minutes depending on their size. Drain the potatoes and return them to their cooking pot to dry off and cool down slightly. Add a splash of chicken stock, the ricotta, grated Parmigiano and parsley to the potatoes and smash them. Place with the lid on the pot to keep them warm and reserve.


When the chicken is about halfway done, arrange the green beans on a cookie sheet. Drizzle them liberally with some EVOO and season with some salt and pepper. Place in the oven with the chicken and roast for about 15 minutes, until tender.





When the chicken is almost done, place a medium-size pot over medium heat and melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute. Whisk the chicken stock into the roux along with the thyme. Season the gravy with salt and freshly ground black pepper, and a splash of lemon juice.