Lemon Herb Chicken & Potatoes

By Andrew Hunter
For The Family Table, a blog for busy families

How many of us spend too much time in front of a screen? Not a window screen, but a digital screen? My family and I do, so much so that sometimes we have days when screens are off limits. The boys are simply not allowed to play games or watch the tube … or um, the plasma.

This morning was one of those times when Marilyn and I were craving a low-tech day. So we played football in the yard, walked Bandit an extra few times, and played a bunch of board games that had gotten dusty in the closet.

What would we have for Sunday supper on such a day? Easy, chicken and potatoes. I even snuck into our neighbor’s yard, like a schoolboy, and plucked a few lemons from her voluminous tree.

This recipe feeds four, but if an unexpected guest arrives, as our neighbor whose lemons I stole often does, simply add another chicken breast and a few more potatoes. It's nice to know that something as deliciously low-tech as roast chicken can still please in the digital age.

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Lemon Herb Chicken and Potatoes

Juice of 2 lemons
Lots of fresh thyme
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup olive oil, divided
1 to 1-1/2 pounds boneless/skinless chicken breasts
2 pounds small red potatoes, cut in halves or thirds
1 head garlic, peeled

1. Heat the oven to 450°F. In a medium bowl whisk together the lemon juice, thyme, salt, pepper and half the oil. Add chicken, toss to coat and marinate at room temperature while you start the potatoes.
2. Heat the remaining oil in a large, wide-bottomed sauté pan with ovenproof handle over medium heat until it's rippling. Add the potatoes and garlic cloves. Sauté for 4 to 5 minutes then place in the preheated oven and roast for 15 to 20 minutes.
3. Remove the pan from the oven back to the stovetop and heat pan over medium heat. Move the potatoes to the side and place the chicken breasts, top side down, in the sauté pan and cook for 3 minutes. Return to the oven and roast for another 15 to 20 minutes or until the potatoes are tender and the chicken is cooked through. Turn the chicken over to reveal a beautiful golden side.

Makes 4 servings

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