Baked Lemon Chicken and Potatoes
This is classic comfort food with a twist. When you’re short on time, this is a cinch to whip up. Feeds a hungry brood in no time at all!
• 1 pkg boneless, skinless chicken thighs (approx 16 pieces)
• 4 red skinned potatoes
• 4 green onions, chopped
• 2 cloves garlic (finely chopped)
• ¼ cup chicken broth
• 3 tbsp cumin
• 2 lemons
• 2 tbsp Olive oil
• Cilantro (about a handful) – chopped, but save some whole leaves for garnish
Preheat oven to 410 degrees.
In a bowl, combine chicken broth, cumin, cilantro, juice of both lemons, zest of one lemon, olive oil, onion, garlic, salt and pepper. Mix with fingers. Set aside.
Wash and cut potatoes into chunks. In a casserole dish, place chicken and potatoes. Pour mixture over and bake uncovered for 45-55 minutes depending on oven. You’ll know it’d done when fork comes out of potatoes easily. I usually take one out and do a taste test to be sure. Sprinkle with cilantro leaves before serving.
Serve with green vegetable of your choice. We like ours with chopped Brussel sprouts sprinkled with sesame seeds.
TIPS – You can also allow this to sit in the marinade, omit potatoes and grill chicken on bbq!