Baked dinners are a classic weeknight dinner solution, but how to make one that is nutritious, flavorful and easy?
The trick is lots of lemon juice. Half a cup sounds like a ton, but it's what makes the chicken super flavorful in just minutes.
Baked Chicken and Potato Dinner
1/2 cup lemon juice
3 tablespoons olive oil
1 teaspoon granulated garlic OR 1 clove fresh garlic, minced
Salt and pepper
1 pound fingerling potatoes, scrubbed
1 1/2 pound boneless skinless chicken breasts, trimmed
1 red onion, sliced lengthwise
1/2 cup small cherry tomatoes or grape tomatoes
2 teaspoons chopped fresh thyme
Lemon wedges, for garnish, if desired
Heat oven to 375 degrees.
In a large bowl, mix together the lemon juice, olive oil, granulated garlic and salt and pepper. Pierce each potato a couple of times with a fork (to allow steam to escape), and place the potatoes in a medium microwave-safe bowl and toss with 1 tablespoon of the lemon juice mixture. Cover with a lid slightly askew to allow steam to escape, and microwave on high until potatoes begin to soften, about 4 minutes.
Meanwhile, place the chicken breasts, onion and tomatoes in the lemon juice mixture and toss to coat. Let sit for a few minutes.
Coat an oven-safe baking pan with nonstick spray. Place the potatoes on the bottom of the baking sheet. Pour the chicken, onions, tomatoes and remaining marinade on top of the potatoes. Bake until chicken is cooked through and potatoes are tender, about 30 minutes. Sprinkle with fresh thyme and serve with a green salad.
Makes 4 servings.
Food on 08/24/2016