WEEKDAY MEAL WEDNESDAY… PAN ROASTED LEMON CHICKEN WITH POTATOES AND RED PEPPERS

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This is a meal I didn’t actually make on a weekday, but if you do several of the prep steps the day ahead, you could easily make on a weekday.  I would marinate the chicken the day before, make the garlic puree, boil and chop the potatoes, and have all of my ingredients prepped making it an easily doable weekday meal.  We enjoyed this meal with a side Greek style salad and an absolutely delicious Syrah from Consilience, which we brought back with us from Los Olivos outside Santa Barbara.  Although the dish is chicken and potatoes, it has a lighter feel because of the fresh herbs and lemon in it so it is perfect for spring or summer.

ROASTED LEMON CHICKEN WITH POTATOES AND RED PEPPERS
ROASTED LEMON CHICKEN WITH POTATOES AND RED PEPPERS

Ingredients:

  • chicken (halves, but I used thighs because my family loves dark meat)
  • 3 lemons, 1 sliced thinly rounds, 2 juiced
  • 1 lb. potatoes, scrubbed
  • 2 red peppers, julienned
  • handful of Greek herb mix (mint, thyme, oregano, etc…), finely chopped
  • Olive oil
  • salt and pepper
  • 1 whole garlic bulb, roasted
ROASTED LEMON CHICKEN WITH POTATOES AND RED PEPPERS
ROASTED LEMON CHICKEN WITH POTATOES AND RED PEPPERS

For the Marinade

  • Olive oil
  • salt and pepper
  • 2 cloves garlic, crushed and minced
  • handful of Greek herb mix, finely chopped
PAN ROASTED LEMON CHICKEN WITH POTATOES AND RED PEPPERS
PAN ROASTED LEMON CHICKEN WITH POTATOES AND RED PEPPERS

Instructions:

  1. Salt and pepper the chicken halves and marinate in marinade between 4 hours and overnight.
  2. Meanwhile roast the whole garlic bulb in the oven at 400 Fahrenheit.  Before putting in the oven, peel away outer skin and cut off 1/4 inch of top of bulb.  Drizzle bulb with olive oil and cover with tinfoil.  Roast for 30 minutes or until tops look caramelized.
  3. Take skin off roasted garlic cloves and puree in food processor with some more olive oil to make a garlic paste.
  4. Once you are ready to cook the chicken.  Preheat the oven to 400 Fahrenheit.  Meanwhile, heat some olive oil in a cast iron skillet on high.  Once hot, add the check halves and cook on each side until browned.
  5. Once browned, put skillet in oven for 20 – 30 minutes or until juices run clear.
  6. Meanwhile, boil the potatoes until just softened.  Remove from water and let cool.  Once cool, cut into 1 inch cubes.
  7. When chicken is finished, remove from oven and put on a covered plate to keep warm.
  8. Add the garlic puree to the cast iron skillet that chicken cooked in and then de-glaze with the lemon juice.
  9. Add the potato cubes, red pepper, and lemon slices and saute until golden.  Add the herb mix towards the end so not to burn.
  10. Serve chicken atop bed of potato/ red pepper mix. Enjoy!

This may be my new favorite go-to chicken dish so step aside Poulet Vallee D’auge (French style Chicken with Apples, although still a Fall favorite).  What is your favorite way to prepare chicken?

julipmade.com
From Julie with Love
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