I needed to make a meal for a family who'd recently welcomed a baby, but had several food allergies. I think I must have seen something on Pinterest that led me to think that maybe lemon chicken would be a satisfying dish that they could enjoy even with their limitations. Sometimes I can't remember where I get my ideas for food - or if they're ever original.
With a quick google search, I found several recipes that I used to inspire me. I used a mixture of chicken tenders and boneless, skinless thighs, but next time I'll use all thighs. I also steamed some broccoli for a side, and it was the perfect accompaniment.
This is flawless one pan cooking at its best. The lemon flavor is very reminiscent of spring.
|I love that the potatoes get browned and crispy on the outside|
Lemon Chicken with Potatoes
8 boneless, skinless chicken thighs (2 for each person)
2 lemons, juiced
2 lemons, sliced (you'll need 4 lemons total)
4 large yukon gold potatoes
1 large onion, chopped
3 garlic cloves, finely chopped
1/3 cup olive oil
1/2 cup chopped fresh parsley, oregano, or rosemary (I had parsley on hand)
1. Place chicken thighs, lemon slices, and potatoes into large baking dish, overlapping if necessary. Sprinkle with salt and pepper to taste.
2. Mix chopped onion, garlic, spices, lemon juice, and olive oil into mixing bowl. Pour mixture over chicken pieces, potatoes, and lemons.
3. Bake at 375 for 45-60 minutes.
4. I shook the pan every 15 minutes or so, to try to get as much browning on the potatoes as possible.
|the lemon slices become addicting - just a warning!|