Lemon-Herb Chicken w/ Roasted Red Potatoes

This is the meal that seemed like it would never happen! Busy weekends and busy weeknights kept thwarting this lovely meal. The chicken turned out absolutely fantastic and the potatoes were pretty good too. Maybe it was the fresh rosemary I snipped from the neighbors’ bush. Served with a fresh mixed green salad and steamed broccoli, because Katie (ESC) insists I have veg-et-ables.

The potatoes take the longest, so wash, cut and quarter them first. Put a piece of tinfoil in a roasting dish underneath the potatoes (makes it easier to clean! — another wonderful ESC idea). Drizzle the oil over all potatoes then push them around so they glisten with oil. Mix the spices together and sprinkle over the potatoes. Pushing them around the pan again to get evenly coated. Cover with tinfoil and stick the whole thing in the oven. Originally I had planned to also make a brown rice pilaf to go with this, however ESC convinced me otherwise when I forgot to start it when I started the potatoes. So, with no rice pilaf cooking, I let the potatoes cook covered 20 minutes before starting the rest of the meal.

I did the chicken slightly different this time after reading a variation on Lemon Chicken. I usually just dump everything in the pan at the beginning and cook until tender. Sautee the garlic in a skillet over medium heat until starting to brown. Season the chicken breasts with a bit of salt & pepper just before adding to the pan. Cook 6-8 minutes. While they’re cooking, mix the lemon juice, rosemary, cayenne pepper, tarragon leaves and a bit more pepper in a dish and pour over the chicken breasts. Flip and cook another 5-6 minutes, or until tender. I think by doing it this way, the lemon juice coats the chicken better and provides a stronger flavor to the finished product.

Chicken Ingredients:
2 chicken breasts
2 cloves of garlic, minced
4 tbsp lemon juice (Maybe as much as 1/4 cup)
pinch of fresh rosemary
2 tsp ground cayenne pepper
2-3 tsp ground pepper
pinch of salt
2 tsp dried tarragon leaves

Potato Ingredients:
5 red potatoes (~1lb)
~1/4 olive oil
1 tbsp fresh chopped rosemary (or ~2 tsp dried)
2 tbsp fresh chopped basil
2 tbsp italian spice medley (dried oregano, marjoram, thyme)

Makes enough roasted potatoes for 3 plates. ~$4/plate. Low on carbs, higher in starchy stuff, ok in protein.