Recipes
non-veg
LEMON CHICKEN & POTATOES
By Luvina Mangtani
⏳ Prep Time: 40 minute
07 Jan 2020
Nutritional Overview
Calories
395.4 kcal
Protein
40.6 gm
Carbs
20 gm
Fats
17 gm
Ingredients
INGREDIENTS: 3 tablespoons olive oil 1 tablespoon Dijon mustard 1 tablespoon whole grain mustard 1/2 teaspoon dried thyme 1/4 teaspoon dried rosemary Zest of 1 lemon Kosher salt and freshly ground black pepper, to taste 16 ounces baby red potatoes, halved Kosher salt and freshly ground black pepper, to taste 4 boneless, skinless chicken breasts 1 lemon, thinly sliced 2 tablespoons chopped fresh parsley leaves
Method
Step 1
Preheat oven to degrees F. In a small bowl, combine tablespoons olive oil, mustards, thyme, rosemary and lemon zest; season with salt and pepper, to taste. Set aside. Cut four sheets of foil, about -inches long. Divide potatoes into equal portions and add to the center of each foil in a single layer. Fold up all sides of each foil packet. Drizzle with remaining tablespoon olive oil and season with salt and pepper, to taste; gently toss to combine. Top each packet with the chicken. Using your fingers or a brush, work the mustard mixture onto both sides of the chicken. Top with lemon slices. Fold the sides of the foil over the chicken, covering completely and sealing the packets closed. Place foil packets in a single layer on a baking sheet. Place into oven and bake until the chicken is cooked through and the potatoes are tender, about - minutes.* OPTIONAL: Preheat oven to broil. Open the packets and broil for - minutes, or until caramelized and slightly charred. Served immediately, garnished with parsley, if desired.
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