Flavor Trends, Strategies and Solutions for Menu Development
Half chicken, oregano, lemon juice, Parmesan, with roasted russet potatoes

By Flavor & The Menu
April 19, 2019

Jeffrey Meyer

The bright, clean flavors of citrus are a source of inspiration for Jeffrey Meyer, VP of Culinary at Romano’s Macaroni Grill. “We’ve introduced several items with fresh citrus notes, like our Citrus Chicken Arancini, which really resonated with our guests,” he says. “We built upon that with the Sorrento Lemon Chicken. It was a huge favorite while in test and is now available nationwide for a limited time.”

The Sorrento Lemon Chicken consists of a half chicken, rubbed with oregano, kosher salt, fresh lemon juice and extra-virgin olive oil, then roasted in a brick pizza oven. “While roasting, the chicken is basted with a rich broth of Parmesan, lemon zest, lemon juice, oregano, garlic, EVOO and chicken stock. Three lemon wheels are laid on top, providing the fresh citrus pop inherent to the Amalfi Coast,” says Meyer. It’s served on a bed of oven-roasted russet potatoes seasoned with rosemary, sumac, salt and pepper.

“We wanted to create something with bright, fresh, herbal and citrus flavors for summertime,” he says. “The citrus notes are the star of this dish. Our menu ideation originates from the true Italian way of cooking—a few, simple and authentic ingredients that provide flavor profiles that complement, not overwhelm.”

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