Garlic and Lemon Chicken with Potatoes
This is one of those dishes that so comforting, but refreshing. The chicken has such great flavor and I'm using good ol' fashioned frozen green beans.
Cook Time
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
1 hour
Ingredients
1-2 lbs of red-skinned potatoes, quartered (based on the amount you're feeding)
5 tbs olive oil, divided
2 tsp cumin
salt and pepper to taste
3 tsp garlic, minced
2 tbs brown sugar
1/2 lemon, juiced
1 tbs chipotle seasoning
6 boneless, skinless chicken tenderloins
2 tbs parsley
Recipe
- Preheat oven to 425 degrees.
- Dump the quartered potatoes onto a cookie sheet and drizzle 3 tbs of the olive oil, cumin, salt and pepper to taste and use a spoon to stir and mix the potatoes so all potatoes are coated and in a single layer (you can also do this in a bowl and then dump the potatoes in a single layer- I just like using the least amount of dishes as possible).
- Roast the potatoes in the oven for 20 minutes.
- While those are in the oven, heat 2 tbs of olive oil and minced garlic in a saucepan on the stove on medium heat until the garlic begins to brown. Remove from the heat and stir in brown sugar, lemon juice, and Southwest Chipotle seasoning until it’s all combined.
- Once the timer goes off for the potatoes, take them out of the oven and push them to both sides of the cookie sheet and begin setting the chicken tenderloins in the middle of the cookie sheet. Drizzle the garlic and lemon mixture over the chicken tenderloins and bake for another 20 minutes, or until cooked completely.
