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Sorrento Lemon Chicken and Potatoes

 
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Packed with tangy flavor and easy to prepare.

Yield

4

servings

Prep

15

min

Cook

60

min

Ready

75

min

 

Ingredients

4 chicken breasts
bone in and skin on
½ cup olive oil
2 tblsp for chkn, 2 tblsp for potatos, 1/4 cup for broth
2 teaspoons oregano
dry, 1 teaspoon for chicken, 1 teaspoon for broth
4 lemons
1 quartered for chicken, 1 zested then juiced for broth, 1 juiced for broth, 1 for garnish
2 russet potatoes
sliced into 8 long wedges each
*
1 cup chicken broth
or stock
2 tablespoons Parmesan cheese
4 cloves garlic
finely chopped

Directions

Preheat oven to 400℉ (200℃).

Rub chkn with 2 tblsp of olive oil and season with oregano.

Arrange chkn skin side up in pan with quartered lemon,

In seperate pan, toss potatos in olive oil and seasonings.

Cook the chkn and potatoes until chkn hits 165, approx. 45- 50 mins.

Broth:

Wisk together zest of 1 lemon, juice of 2 lemons, ¼ cup olive oil, chkn stock, grated cheese, chopped garlic, 1 teaspoon oregano.

Once chkn is ready pull out and switch oven to broil.

Leave potatoes in for a few minutes while broiler heats.

Pour broth over chicken.

Remove potatoes from oven.

Broil chkn for about 3 minutes until skin is brown and broth is bubbling.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 269g (9.5 oz)
Amount per Serving
Calories 45164% of calories from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 77mg 26%
Sodium 191mg 8%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 11%
Sugars g
Protein 61g
Vitamin A 2% Vitamin C 80%
Calcium 9% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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