2013 – Gluten Free Living
I absolutely LOVE, LOVE, LOVE Roasted Lemon Chicken with Potatoes and Tomatoes! First of all, it’s really easy! You toss some meat and veggies into a baking dish, mix up a few ingredients to pour over them, and then bake. Yes, E-A-S-Y! Second, this recipe really tastes scrumptious. Really.
Third, You have a complete meal in one dish! You don’t have to prepare anything else unless you just really want to. I made the Balsamic Yellow Squash Bake as a side dish for this entree, but it would have been perfectly fine without it.
Roasted Lemon Chicken with Potatoes and Tomatoes is a flavorful, savory recipe that’s low calorie, gluten free, and healthy! This is pretty much a clean recipe for those who are trying to stay away from processed foods. I’m always on the hunt for clean main dish recipes, as it seems that so many of my old family favorites were made with canned soups and other processed foods filled with all kinds of fillers.
I try to eat those dishes infrequently because of all the MSG, corn syrup, and other fillers that seem to spike my blood sugar levels a lot. So, I’m always grateful for others who share their favorite recipes online that are delicious, easy, but also clean.
I’m going to make a few recommendations for making this dish: I covered the dish with foil to prevent burning, but I don’t think that’s necessary. After 45 minutes you may have to tent some foil over the top, but otherwise the chicken won’t get as browned as it needs to be if you keep the casserole covered.
I used whole boneless chicken breasts which took longer to cook (because my husband won’t eat other chicken pieces), so you will have to consider adding that into your baking time. The tomatoes took a lot longer to cook than just 20 minutes because I used more. Next time I will cook them after delaying about 45 minutes. You may also want to uncover some of the veggies covering the chicken so it browns more.
If you’re looking for a fabulous go-to main dish recipe than by all means consider Roasted Lemon Chicken with Potatoes and Tomatoes. It’s a quick, easy and economical one-dish meal your family is sure to enjoy. It’s also a great way to use up all those cherry tomatoes from your garden during the summer! If two of your favorite foods are potatoes and tomatoes (like me), this is a double yum recipe!
When I first published this recipe in December 2013, I was concerned that the recipe not get overly browned because the pictures from the original recipe looked a little crispy and overly browned. So I covered the casserole while baking it. Unfortunately, that meant that the chicken did not brown enough. I also over-crowded the baking dish so it took longer to bake.
I really love this recipe so I decided to remake it. This time I used a whole chicken cut up so I could get pictures of different pieces of meat. But because the chicken breasts were so huge I spread the ingredients out over two large 10×15″ glass baking dishes (or two roaster pans).
I never covered the chicken and didn’t feel that my entree got too browned even though it cooked almost two hours. I cooked the entree without the tomatoes for 45 minutes and then added the tomatoes for the remainder of the baking time. It was succulent, delectable and amazing just like the first time I made it, but had a richer broth because of using dark meat with skin on instead of just boneless, skinless, chicken breasts.
I also took a few new pictures so you can drool over this tasty chicken dish. 🙂 This dish is so worth making. The sauce itself is great to put on any kind of meat. We really enjoyed Roasted Lemon Chicken with Potatoes and Tomatoes when we served it for company a few weeks ago, and I believe you’ll enjoy it too!
Roasted Lemon Chicken with Potatoes and Tomatoes is a spectacular main dish entree.
Here’s a serving of the chicken with a side of the potatoes, tomatoes, and lemon slices. You can drizzle more lemon from the lemon slices over everything if you like. I basted the chicken and veggies with extra broth/sauce from the bottom of the baking dish.
We loved this fantastic chicken recipe and think you will too!
Here’s what I did.
I used these ingredients.
Mix olive oil with seasonings and garlic. Set aside.
Spray two large 10×15″ glass baking dishes with olive oil cooking spray. Spread your meat in the pan. I’ve used boneless chicken breasts and a whole cut-up chicken in this recipe. Even chicken thighs will work fine.
I placed the remaining six pieces of chicken in this sprayed baking dish.
Place petite red potatoes around the outside of the chicken. Add red onion rings and lemon slices.
Brush olive oil mixture over top of chicken, veggies and lemons.
Sprinkle mixture generously with more salt, pepper, and Italian seasoning. Bake, uncovered, at 350 for about 45 minutes.
Add tomatoes. I used both grape tomatoes, and sunburst cherry tomatoes. Bake an additional 45-50 minutes or until chicken is cooked through and tomatoes are soft. You may have to tent the casserole with foil after about 25 minutes if the veggies start browning too much. The second time I made this recipe, I cooked this closer to an hour before the chicken tested done.
Baste chicken and veggies with some of the broth/sauce from the bottom of the baking dish before serving. There are plenty of veggies here for hearty servings. You can cut them back if you don’t want or need quite that much.
The Italian seasoning really adds a lot of flavor. I have a feeling Roasted Lemon Chicken with Potatoes and Tomatoes will become one of our family favorites.
I didn’t stir the casserole before serving, but moving the veggies off the top of the chicken will help the pieces brown better.
Here’s the recipe.
ROASTED LEMON CHICKEN WITH POTATOES AND TOMATOES
(Recipe adapted from The Comfort of Cooking)
- 4 boneless, skinless chicken breasts or one whole chicken cut-up
- 1/3 of a red onion sliced, and separated into rings
- 2 lbs. petite red potatoes
- 2 lemons, sliced thinly
- 1/3 cup Olivari olive oil
- 1 tsp. Spice World minced garlic from a jar
- 1 tsp. Italian seasoning
- ½ tsp. paprika
- ½ tsp. crushed red pepper flakes
- ¼ tsp. black pepper
- 1 ½ tsp. salt
- 10-oz. sunburst cherry tomatoes
- 10-oz. grape tomatoes
- Italian seasoning for garnish
- Salt and pepper for garnish
- Spray two large 10×15” baking dishes with olive oil cooking spray.
- Place chicken pieces into the dishes. (Avoid overcrowding).
- Place potatoes around the edge of the baking dish.
- Arrange red onion rings over top of chicken and potatoes.
- Slice two small lemons thinly, and place over top of the chicken and potatoes.
- Mix olive oil, garlic, Italian seasoning, paprika, red pepper flakes, black pepper, and salt.
- Stir to combine and drizzle over chicken and veggies.
- Sprinkle heavily with more Italian seasoning and salt and pepper.
- Bake about 45 minutes at 400°.
- Add tomatoes.
- Bake an additional 45-60 minutes or until tomatoes are soft and chicken is cooked through. (Some larger pieces may take longer).
Roasted Lemon Chicken with Potatoes and Tomatoes is healthy, low calorie, and gluten free.
The chicken is very tender and delicious. Garlic, red pepper, paprika, Italian seasoning, olive oil and lemon flavor this savory dish in an amazing way.
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You may find these items helpful for making this recipe.
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