A perfect and easy Sunday dinner, with plenty of gorgeous leftovers for the rest of the week (aaaaaaaaaaand you can do all sorts of nice things with the remaining chicken, not to mention make a rustic soup with the carcass).
Oh, and after cooking, I cut the lemons in half and squeeze them over the chicken slices.
Serve with something green -- a nice salad (oooh, oooh, arugula with cherry tomatoes and a simple vinaigrette, for instance) or some vegetables (roasted asparagus maybe, or steamed broccoli tossed in a hot skillet with some garlic and olive oil, or these splendid Brussels sprouts).
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