Wednesday, June 29, 2016

Lemon Chicken with Potatoes

Looks easy, delicious and economical . . . great for a beginner in the kitchen.

What I would change . . . substitute thighs with boneless skinless chicken breasts or tenderloins.

This recipe comes from Pillsbury.


3 tablespoons butter
2 tablespoons packed brown sugar
1 1/2 teaspoons Italian seasoning
1 teaspoon salt
1 package (28 oz) boneless skinless chicken thighs
1 lb baby red potatoes, quartered
1/2 medium yellow onion, cut into large pieces
1 lemon, sliced
1/4 teaspoon pepper


Heat oven to 400°F. 

Spray 13x9-inch (3-quart) baking dish with cooking spray.

Meanwhile, in 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. 

In small bowl, stir together brown sugar, Italian seasoning and 1/2 teaspoon of the salt. Sprinkle over chicken.

Cook chicken in skillet 3 to 4 minutes on each side or until golden brown and crispy.

Arrange chicken, potatoes, onions and lemon slices in baking dish. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt remaining 1 tablespoon butter, and drizzle over mixture.

Bake 30 to 40 minutes or until potatoes are tender and juice of chicken is clear when thickest part is cut (at least 165°F).


Catherine said...

Dear Gina, This does look delish, healthy and perfect for a beginner in the kitchen.
Have a beautiful holiday weekend. xoxo Catherine

Gina Alfani said...

Hey Catherine! Love chicken baked with lemon :) You have a wonderful weekend as well . . . Gina

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