Post #445 Wednesday Night Dinner – Chicken and Potatoes

January 6, 2016 at 10:40 AM | Posted in Uncategorized | Comments Off on Post #445 Wednesday Night Dinner – Chicken and Potatoes

I haven’t done this in a long time so I’m doing it now.  I called it Wednesday Dinner but you can make this any night you like.  With some early prep, this can be put together in less than an hour and is delicious.  I call it Lemon Chicken with Herbed Potatoes.

Ingredient List:

  • 1 medium chicken breast with skin per person
  • 1 1/2 to 2 Yukon Gold potatoes per person
  • 2 tablespoons canola oil, separated
  • 1 tablespoon extra virgin olive oil
  • 4 cloves of minced garlic
  • 1/2 tsp dried oregano
  • zest of one lemon
  • 3 tablespoons lemon juice
  • salt and pepper to taste

Prep Stage:

  • Heat oven to 450 and set rack to middle
  • Peel potatoes
  • Cut potatoes into quarters, then carefully cut into eighths to create wedges
  • Pat chicken dry, sprinkle with salt and pepper, set aside
  • Remove zest from lemon to a bowl
  • Squeeze juice from lemon and strain to a bowl

Cooking Step One:

  • Place potatoes in a large bowl.  Toss with one tablespoon of canola oil, salt, and pepper.
  • Microwave potatoes until just softened, about 4-6 minutes.  Stir halfway through the process.
  • Remove from microwave.

Cooking Step Two:

  • In a large skillet, heat remaining tablespoon of canola oil until just smoking.
  • Sear chicken skin side down for 4 minutes until skin is brown and crispy.
  • Flip the chicken and cook another four minutes.

Cooking Step Three:

  • Remove chicken to a rimmed baking sheet, skin side up.
  • Place in oven and cook 15-17 minutes.

Cooking Step Four:

  • Remove all but two tablespoons of rendered fat from the skillet and heat.
  • Place potatoes in pan on one side, cook 7 minutes until well browned.
  • Carefully turn potatoes over and cook another 7 minutes until well browned.
  • Turn off heat.  Add garlic, oregano, and 1 tablespoon of lemon juice and toss.

Cooking Step Five:

  • When chicken is done, remove from oven.
  • Place on a serving platter and sprinkle with two tablespoons of lemon juice.
  • Tent with foil to keep warm.

Cooking Step Six:

  • Remove potatoes to a serving bowl.
  • Sprinkle lemon zest over top.
  • Salt and pepper to taste.

Serve the whole shebang while hot.  I typically add a salad.  This one is a favorite:

(can be made ahead of time and chilled)

Toss together in a large bowl:

  • 2 cups small grape tomatoes
  • 1 cucumber, peeled, seeded, cut into quarters, and chopped into pieces the same size as the tomatoes
  • 1/4 to 1/2 cup feta cheese crumbles
  • 1/2 small red onion very thinly sliced
  • Black olives (optional, but I like them)
  • 1 tablespoon sunflower seeds
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 tsp dried oregano
  • 1/4 tsp dried dill

This salad is wonderful and I used it a lot for various dinners.  If there’s any leftover, I add chopped Romaine lettuce to it and create another salad.


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