Sunday, February 22, 2009

herbed lemon chicken

herbed lemon chicken w/ fingerling potatoes

8 fingerling potatoes, halved long way
2 tablesppon of olive oil
1 tablespoon of fresh thyme
1 tablespoon of rosemary, chopped
1 table spoon of lemon rind
1/2 teaspoon of salt
1/4 teaspoon of pepper
3 chicken breast, thawed if frozen
3 tablespoons of lemon juice, freshly squeezed

heat oven to 400 degrees. place potatoes on a cookie sheet and drizzle with olive oil. place in oven for 15 mins, or until tender.

mix the next six ingredients in a large glass container. rub mixture all over the chicken and place back into the glass container. refrigerate for at least 30 mins to marinate.

heat skillet to medium-high and drizzle olive oil. squeeze lemon juice all over chicken right before cooking. place chicken breast in skillet and allow to cook for 8 minutes on each side or until brown. flip and repeat until chicken breast is cooked. using a knife, poke the thickest part of the chicken, if the juices run clear, its ready to eat.

(tip: place a large lid over the chicken so it won't dry out).

plate chicken on top of roasted finglering potatoes.

bon appétit~!

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