Roast Lemon Chicken with Potatoes
Servings
4Serving size
4 ounces chicken with potatoes and veggiesThis recipe can be multiplied and makes very good leftovers. Serve with a whole wheat or gluten-free roll.
Ingredients
| 2 tsp. Olive oil |
| 16 ounces Boneless, skinless chicken thighs |
| 6 clove Garlic, raw (thinly sliced) |
| 1 large White onions (cut into large slices) |
| 3 large Carrots, raw (peeled and cut into 1 inch chunks) |
| 24 ounces Yukon gold potatoes (cut into large chunks) |
| 2 tsp. Dried rosemary |
| 2 fruit (2-3/8 inch dia) Lemons, raw (quartered) |
| 1/2 cup No salt added vegetable stock |
| 4 tsp.. Capers |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Place the olive oil in a large skillet fitted with a lid over medium high heat.
Add the chicken and cook for about 3 minutes. Turn to brown on all sides.
Add the garlic and onions to the pan and cook for about 2 minutes.
Add the carrots and potatoes to the pan.
Squeeze the lemon juice into the pan and add the lemons.
Add the rosemary, chicken stock, capers, salt, and pepper.
Cover and place in the oven.
Roast for 60-75 minutes, stirring occasionally, until the potatoes can be cut easily with a fork.
Discard the lemon quarters before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe tastes like Spain to me. There’s a bit of Italy or France, too, with versions of lemon chicken coming from almost every country around the Mediterranean. The best part is that it is super simple to make and the gravy is delicious sopped up with a bit of bread or roll.