LEMONY CHICKEN WITH POTATOES AND OREGANO
This might be the easiest roast chicken and potatoes recipe out there. Roasting lemon slices with the potatoes infuses them with a bright, zippy flavor. Then, you can eat the roasted lemon or not - the caramelized, intense flavor is for true lemon lovers only. Serve this with one or two of your favorite condiments on the side for dipping the potatoes.
Provided by Melissa Clark
Categories dinner, poultry, roasts, vegetables, main course
Time 50m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees and, if you like, line a sheet pan with parchment paper (not essential but helpful for cleaning up).
- Trim the ends off 1 lemon, then cut the lemon in half crosswise.Thinly slice one half of the lemon into rounds, then cut the rounds into quarters, creating small triangles. Shake out the seeds then place the lemon quarters into a large bowl. Save the remaining lemon half for serving. Cut the remaining whole lemon into wedges, for serving.
- Add chicken and potatoes to the large bowl with the lemon quarters. Add the oregano, salt and pepper; toss well. (Your hands are the best tools here.) Drizzle in the oil and toss again.
- Arrange chicken thighs skin side up on one half of the prepared sheet pan, and potatoes and lemons on the other, spreading the potatoes out into one layer. Roast for 20 minutes. Using a long-handled spoon, stir the potatoes, then spread them out again in one layer. (You don't have to touch the chicken.) Continue roasting until chicken and potatoes are cooked through and everything is golden and crisped, another 15 to 20 minutes (40 to 45 minutes total roasting time).
- To serve, squeeze the juice from the lemon half all over chicken and potatoes and give everything a good stir to incorporate all the tasty juices and browned bits at the bottom of the pan. Sprinkle with more oregano and salt, and serve with additional lemon wedges and condiments on the side.
LEMONY ACORN SQUASH
A delightful seasonal dish. Tip: Microwave the squash just a few seconds at a time until softened just enough to get a knife through.
Provided by gailanng
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Wash the squash; cut in half lengthwise; remove and discard the seeds and membrane.
- Cut each half crosswise into 1/2 inch slices, discarding ends.
- Place slices in a large skillet.
- Add 1 cup water; bring to boil.
- Reduce heat; cover and simmer for 20 minutes or until or until tender.
- Meanwhile, in a small saucepan, combine sugar and remaining 2 tablespoons water.
- Cook over medium heat until sugar melts and syrup is golden, stirring occasionally.
- Remove from heat; carefully add lemon juice (it will sizzle), butter, salt and pepper.
- Cook and stir over low heat until butter melts.
- Place, squash on a serving plate and top with syrup.
Nutrition Facts : Calories 210.3, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 179.3, Carbohydrate 48, Fiber 3.3, Sugar 25.1, Protein 1.8
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