Mediterranean Lemon Chicken and Potatoes #RSC |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Ready, Set, Cook! Hidden Valley Contest Entry. This chicken is so easy and delicious it’s become a go-to meal for our family. I serve fresh steamed spinach sautéed with a little butter or olive oil and a squeeze of fresh lemon as a side dish. Ingredients:
4 boneless chicken breasts, with skin on rinsed and patted dry |
8 small red potatoes, cleaned and halved |
1 (1 ounce) package hidden valley original ranch dressing mix |
1 garlic clove, minced |
1 shallot, peeled and minced |
1/2 cup pepperoncini pepper, chopped |
1/3 cup olive oil |
1 teaspoon fresh rosemary leaf, minced fine |
1 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon red pepper flakes |
2 lemons, 1 sliced and 1 juiced |
1 cup pinot grigio wine or 1 cup low sodium chicken broth |
1/2 cup fresh parsley, chopped |
Directions:
1. Preheat oven to 375.
2. In large bowl mix together dressing mix, garlic, shallot, pepperoncini, olive oil, rosemary, salt, pepper, red pepper flakes, juice from 1 lemon and white wine or stock. Whisk together well.
3. Toss chicken breasts in dressing mixture and set aside for 30 minutes.
4. Place chicken breasts in a roasting pan.
5. Toss potatoes in dressing mixture and place in pan around chicken.
6. Place lemon slices from 2nd lemon on top of each chicken breast. Cover pan with foil and put in oven. Roast for 30 minutes.
7. Uncover after 30 minutes and continue to roast for another 15-20 minutes or until chicken skin is golden and crisp and potatoes are tender.
8. Spoon pan juices over top of chicken and potatoes and sprinkle fresh parsley over top to serve.
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