Lemon Chicken with Baby Spuds
For a taste of Italy, don’t miss this fantastically easy and exquisite Lemon Chicken. It’s as easy as preparing a fresh and delightfully tasty marinade, and roasting in the oven for approximately 25 minutes.
Preparation Time: 5 mins
Cooking Time: 25 mins
Ingredients (Serves 2):
2 Medium Chicken Breasts
Baby Potatoes (quantity to your preference)
2 Cloves of Garlic
1 Tsp Dijon Mustard
2 Tbsp Honey
Olive Oil, Salt & Pepper
The Lemon Marinade:
First of all, to prepare the individual components of the marinade; finely slice the zest of a lemon into a bowl and crush the two cloves of garlic. Add the crushed garlic to the lemon zest. Next, mix 2 tablespoons of honey with 1 teaspoon of Dijon mustard and add this mixture to the lemon zest and garlic. Finally, squeeze the juice of the lemon into the bowl and mix again.
Tip: Before crushing the garlic, slice the cloves in half, lengthways and remove the germ in the middle. Do this everytime you prepare garlic. It will help with digesting the garlic.
Cut slices across the top of the chicken breasts and drizzle the marinade into the sliced chicken. After that cover the remainder of the breast in the marinade. Use about half the marinade to cover all chicken breasts, and when this is done, place the chicken on a plate, cover with clingfilm and then leave in the refrigerator for 1 hour.
Preparing the Potatoes and Cooking:
Slice the potatoes in half, or quarters, sufficiently small that they will cook within the 25 minutes in the oven. If they're considerably large baby spuds, it’s best to err on the side of caution and slice into smaller pieces. Place the chicken breasts in a deep oven dish, spread the potates in with the chicken and lay the squeezed lemon into the dish also. Drizzle the remainder of the marinade over the contents of the oven dish, and season with a layer of extra virgin olive oil and a sprinkle of salt and pepper.
Place in the oven for 25 minutes at 180 degrees. Check the potatoes, and allow an extra few minutes if needed.