Lemon Garlic & Herb Chicken with Lemony Carrots and Potatoes
Hi Tumblrs! Happy Friday! I hope you are all having a fine summer and enjoying the start of Fall. Summer has been going by so fast! I’m shocked that the kids are back in school already. Is that just a California thing? The days are getting shorter, and nights are getting cooler. Yay, I love it. I’m still cooking, gardening and writing as much as I can. I have about 3 to 5 vegetable gardens I’m working on, in various stages of growth, harvest, demise, replanting, re-seeding, watering, weeding, fertilizing, pest and critter control etc. Anyway, all that work makes me hungry.
This is an easy dish to make if you have a busy schedule but still want some amazing home cooking. My husband and I always say “home food is best”. It’s true, not just because of price, going out to eat is expensive, but it’s way more cozy and relaxing at home. And you’ll always buy or grow better quality ingredients for yourself than a restaurant will, like free range organic chicken, the most flavorful olive oil, and organic vegetables.
Here is an easy dish perfect for chilly nights when you worked your ass off all day long and just want to throw everything in the oven and watch some smellovsision. This dish is lemony, garlicky, and deliciously savory. It’s addictive. You will find yourself eating the lemon slices from the top of the dish, they come out like tangy candy.
This is easy, the whole dish cooks in one pan. Here’s how: Wash and dry cut up chicken pieces, add to a large baking or roasting pan. Wash, clean and cut 2 to 4 potatoes into large 2 inch -ish cubes. Same with 3 or 4 carrots. Peel 1 onion and slice into large wedges. Crush and mince 5 to 8 garlic cloves. Chop fresh parsley, basil, cilantro, tarragon, dill, whatever you have, or all of them. Add all of these to a large baking dish, drizzle with about 4 tbsp olive oil, kosher salt and pepper, and 1 tablespoon palm sugar or brown sugar, optional. Cut a large lemon in half, squeeze the lemon juice on, straining out the seeds. Slice another small lemon into rounds, try to remove as many seeds as possible. Toss to coat everything. Arrange the pan with the chicken pieces on top of the vegetables, and lemon slices on top of the chicken. Add another grind of fresh ground pepper and another small pinch of kosher salt. Bake at 375 for about 45 min to 1 hour until cooked through and amazing. Yum! Home cooking is the best.