Tis the season for starchy vegetables! It is now September and Autumn is soon to arrive. I am anticipating a real Autumn and Winter here in Orlando so I will be planning and preparing foods in excitement. Which brings me to my current dish Lemon Roasted Potatoes and Chicken.
An easy dish that is filling and quick so if your a busy mom or a struggling college student it is one in the same. Might I add that this is a bright and delicious light meal perfect for dinner or lunch.
The recipe goes as follows:
- 2lbs Raw Chicken Thighs (skin on)
- 8-9 Cubed Potatoes
- 1/2c Oil
- Salt & Pepper
- 2 Garlic Clove
- 2-3 Lemons sliced
In a bowl toss cubed potatoes, salt, pepper, smashed garlic toss & 1/4c oil. Pre-heat the oven to 400 degrees. Place potatoes in a baking dish then in the oven. Bake for 15 minutes then toss the potatoes to evenly coat them and add 1/2 of the lemon slices.
Chicken: In a bowl add rinsed chicken, salt and pepper, making sure the skin is well coated. On the stove top take a pan and heat up a 1/2c of oil, add garlic till fragrant then remove, place chicken in pan skin side down. When skin is crispy, add to the pan with potatoes under the oven and finish cooking for 30 minutes. Remove from oven and let rest.
Feel Free to squeeze a more lemon on top when finish.
I hope this simple meal satisfies you as it did me.