Tonight's Dinner: Chicken and potatoes with lemon
Chicken and greens may sound boring, but add a little lemon juice and some honey, and your chicken suddenly becomes a sweet and sour delight.
Spring is finally officially here and, while it has been a little on the chilly side, there's nothing better on a spring night than some fresh arugula and a nice roasted piece of chicken.
My family loves chicken no matter how I make it, but roasting it in the oven with a little salt and pepper and a side of veggies can get boring. Who knew that adding a little honey and lemon could lift a couple of chicken breasts to such delicious new heights? Better Homes and Gardens knew and I'm so happy I discovered that...you will be too.
Chicken and Potatoes with Lemon
- 4 boneless chicken breasts
- 1 pound Yukon Gold potatoes, quartered
- 3 lemons, halved
- 1/2 cup pitted green or black olives
- 6 tablespoons olive oil, divided
- Salt and pepper to taste
- 1 tablespoon honey
- 6 cups arugula or mixed salad greens
- Preheat oven to 450 degrees F. Place chicken, potatoes, lemons, and olives in an ungreased, 3-quart rectangular baking dish; drizzle 2 tablespoons of the oil over the mixture and toss to coat; spread mixture in a single layer in baking dish, arranging chicken with skin sides up and lemons with cut sides up; sprinkle with salt and pepper.
- Bake uncovered about 30 minutes, or until chicken is no longer pink, potatoes are tender, and lemons are browned at the edges and soft throughout.
- When lemons are cool enough to handle, remove them from baking dish; cover chicken, potatoes, and olives to keep warm; squeeze juice and pulp from lemons into a small bowl; discard any seeds; whisk in the remaining 4 tablespoons oil and honey; season to taste with salt and pepper.
- Divide arugula among four plates; drizzle with lemon mixture and top with chicken, potatoes, and olives and serve.