Lemon Chicken and Potato Bake


There's nothing better than a delicious weeknight meal that is also a snap to prepare. Here chicken breasts are tossed with a lemon- mustard vinaigrette and placed in a casserole dish. Baby potatoes are cut even smaller, tossed with a little vinaigrette, and tucked in all around the chicken. I throw in lemon slices and kalamata olives and pop the dish in the oven. While I make a salad, my dinner is roasting away and making my house smell so good. Before you know it, dinner is ready, and everyone is happy.


Ingredients for Lemon Chicken and Potato Bake:


Chicken:

4, 3 pounds, chicken breasts, with bone and skin

1/3 cup cured olives

2 tablespoons olive oil

juice of 1 lemon

2 teaspoons Dijon mustard

1 teaspoon dried oregano

4 cloves garlic, minced

kosher salt

pepper


Potatoes:

1 1/2 pounds small potatoes, halved or quartered, smaller is better so they cook

1 1/2 tablespoons olive oil

1/4 teaspoon dried oregano

1/2 teaspoon kosher salt

1/8 teaspoon black pepper


Time-Saving Tip:

Prepare the vinaigrette for the chicken and potatoes earlier in the day.


Let's see what we need.


We're ready to cook.


Mix each of the vinaigrettes and set aside.


Place the chicken in a large plastic bag or bowl and combine it with the vinaigrette. Transfer the chicken to the casserole and season with salt and pepper. Combine the potatoes with the vinaigrette.


Add the potatoes to the casserole and sprinkle with the olives. Bake in a preheated 400-degree oven until chicken is golden with crispy skin, and the vegetables are cooked for about 40 minutes.


It's ready! Lemon Chicken and Potato Bake is incredibly easy to prepare and so delicious. It's a great weeknight meal and equally as good for entertaining.


Enjoy!


Lemon Chicken and Potato Bake:


Chicken:

  • 4, 3 pounds, chicken breasts, with bone and skin

  • 1/3 cup cured olives

  • 2 tablespoons olive oil

  • juice of 1 lemon

  • 2 teaspoons Dijon mustard

  • 1 teaspoon dried oregano

  • 4 cloves garlic, minced

  • kosher salt

  • pepper


Potatoes:

  • 1 1/2 pounds small potatoes, halved or quartered

  • 1 1/2 tablespoons olive oil

  • 1/4 teaspoon dried oregano

  • 1/2 teaspoon kosher salt

  • 1/8 teaspoon black pepper

  • Mix each of the vinaigrettes and set aside.

  • Place the chicken in a large plastic bag or bowl and combine it with the vinaigrette. Transfer the chicken to the casserole and season with salt and pepper. Combine the potatoes with the vinaigrette.

  • Add the potatoes to the casserole and sprinkle with the olives. Bake in a preheated 400-degree oven until chicken is golden with crispy skin, and the vegetables are cooked for about 40 minutes.

  • Time-Saving Tip:

  • Prepare the vinaigrette for the chicken and potatoes earlier in the day.



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