Mediterranean flavoured chicken and potatoes. Very yummy.
INGREDIENTS:
4 boneless skinless large chicken breasts
3 large Yukon gold potatoes
1/4 cup olive oil
3 tablespoons minced garlic (5 or 6 cloves)
1/3 cup white wine or water
juice and zest of 1 lemon
1 lemon quartered
1 tsp of dried oregano
a couple sprigs of fresh thyme
salt and freshly ground black pepper
METHOD:
Preheat oven to 375F
In a small bowl mix olive oil, wine, garlic, lemon juice and zest, oregano, 1 tsp of salt, black pepper, and fresh thyme. Pour sauce into oven casserole.
Pat dry chicken breasts, and place on top of sauce. Brush a little olive oil on the chicken and season generously with salt and freshly ground pepper. Add lemon quarters in between the chicken.
Peel and cut potatoes into wedges. Pat dry potatoes, toss in a bit of olive oil, and season with salt and pepper. Place along side the chicken. (In same casserole dish)
Roast in oven, uncovered, for approximately 60 minutes. Turn chicken over half way through the cooking time. Roast until chicken is cooked through and potatoes are tender when pierced with a fork.
Remove from oven and cover with foil for 5 to 10 minutes before serving. Discard roasted lemon.
Slice chicken. Drizzle pan juices over chicken and potatoes and serve.
Garnish with fresh oregano. (optional)
TIPS:
1. To roast, always ensure to pat dry chicken and potatoes before seasoning. Otherwise the chicken and potatoes will steam not roast.
2. It is important to allow the chicken to rest for 5 to 10 minutes lightly covered with foil before serving or slicing to ensure it remains juicy.
3. When zesting a lemon, be careful not to include the pith.
4. Choose a light bodied wine to cook with, such as a Pinot Grigio. Otherwise, the flavours of a stronger wine will dominate the other flavours of the dish.
INGREDIENTS:
4 boneless skinless large chicken breasts
3 large Yukon gold potatoes
1/4 cup olive oil
3 tablespoons minced garlic (5 or 6 cloves)
1/3 cup white wine or water
juice and zest of 1 lemon
1 lemon quartered
1 tsp of dried oregano
a couple sprigs of fresh thyme
salt and freshly ground black pepper
METHOD:
Preheat oven to 375F
In a small bowl mix olive oil, wine, garlic, lemon juice and zest, oregano, 1 tsp of salt, black pepper, and fresh thyme. Pour sauce into oven casserole.
Pat dry chicken breasts, and place on top of sauce. Brush a little olive oil on the chicken and season generously with salt and freshly ground pepper. Add lemon quarters in between the chicken.
Peel and cut potatoes into wedges. Pat dry potatoes, toss in a bit of olive oil, and season with salt and pepper. Place along side the chicken. (In same casserole dish)
Roast in oven, uncovered, for approximately 60 minutes. Turn chicken over half way through the cooking time. Roast until chicken is cooked through and potatoes are tender when pierced with a fork.
Remove from oven and cover with foil for 5 to 10 minutes before serving. Discard roasted lemon.
Slice chicken. Drizzle pan juices over chicken and potatoes and serve. Garnish with fresh oregano. (optional)
TIPS:
1. To roast, always ensure to pat dry chicken and potatoes before seasoning. Otherwise the chicken and potatoes will steam not roast.
2. It is important to allow the chicken to rest for 5 to 10 minutes lightly covered with foil before serving or slicing to ensure it remains juicy.
3. When zesting a lemon, be careful not to include the pith.
4. Choose a light bodied wine to cook with, such as a Pinot Grigio. Otherwise, the flavours of a stronger wine will dominate the other flavours of the dish.
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