Monday, May 2, 2011
Baked Lemon Chicken with New Potatoes and Vegetables
This recipe is one of our family’s newest Sunday favorites: Baked Lemon Chicken with New Potatoes and Vegetables. For me, it is a perfect Sunday dinner. It’s easy, it is flexible AND it’s delicious (the kids love it!) Good combo.
Even if you’re not a big fan of lemon, there’s a good chance you’ll like this one. It’s not overly-lemony. In fact, you are in control of just how lemony this meal will be. I prefer to include every. last. bit. of the lemon/olive oil mixture - once everything is in the pan I pour the remaining sauce over the top. This last time I also added some fresh thyme right as it came out of the oven. Delightful!
The recipe calls for new potatoes, carrots and green beans. Don’t have new potatoes? You can substitute whatever you have. The red skins on the new potatoes are lovely in the finished dish, but don’t make a special trip to the grocery store just for cute little red-skinned potatoes. I also don’t usually have baby carrots on hand. No biggie – cut up regular carrots. This last week I also didn’t have green beans, so instead we opted for a spinach salad and roasted asparagus on the side.
The asparagus was a quick add-on…. rinse and trim the asparagus. put a square of foil on a baking sheet. Add asparagus, add 2 tsp or so of olive oil, a pinch of kosher salt and pepper and toss to coat. Put the asparagus in the oven right along with the Lemon Chicken – just for the last 8-10 minutes or so. Set the table, make the spinach salad, pull everything from the oven and voila! Dinner is served.