John Myers
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Lemon Chicken with Baked Potatoes
The perfect lemon chicken with baked potatoes recipe with a picture and simple step-by-step instructions.
for the baked potatoes:
- 800 g Waxy potatoes
- 5 tbsp Peanut oil
- Salt
- White milled pepper
- 0,5 tsp Sweet paprika
Lemon chicken
- 600 g Chicken breast
- 2 Organic lemons
- 500 ml Chicken broth / bouillon
baked potatoes
- Peel, halve or quarter the potatoes (depending on size). Place in a large bowl and mix well with the oil, salt, pepper and paprika powder and place on one side of a baking sheet.
- Bake in a preheated oven at 150 ° C for about 60 minutes.
- After 20 minutes, the potatoes get company from the meat
Lemon chicken
- Season the chicken breast with salt and pepper
- Slice one lemon, squeeze the second
- Place the meat in a baking dish and spread the lemon wedges on top.
- Now place them on the free surface of the baking tray next to the potatoes (they have been in the oven for 20 minutes).
- Bring the chicken broth / stock and lemon juice to the boil in a saucepan. the meat then stands in the oven for 10 minutes. Now add the boiled liquid to the meat and cook for another 30 minutes
- When the 30 minutes are up, remove the meat from the stock and keep it warm. Pour the brew into a pot. Mix 1 tbsp starch and 4 tbsp water and use it to bind the stock, season and then serve on plates with the meat and potatoes.
- We had a sheep’s cheese salad with it (recipe in my cookbook)
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