Fabulous chicken entree with lemon and onion slices, red potatoes, tomatoes in a delicious olive oil, garlic and lemon sauce. It's healthy, low calorie and gluten free. It's so quick and easy that it's the perfect one-dish weeknight dinner. Also terrific for company or holiday dinners like Easter, Mother's Day or Father's Day.
4chicken breastsboneless, skinless or one whole chicken cut-up
1/3red onionsliced and separated into rings
2lbs.petite red potatoeswashed well
1tsp.minced garlic from a jaror two cloves garlic, minced
1/2tsp.crushed red pepper flakes
1/4tsp.ground black pepper
10oz.sunburst cherry tomatoes
1tsp.Italian seasoning for garnish
ttsp.Salt and pepper for garnish
Spray two large 10x15” 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 in a small bowl.
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°.
Bake an additional 45-60 minutes or until tomatoes are soft and chicken is cooked through. (Some larger pieces may take longer).
NOTE: If food starts browning too much, tent with foil after about 60 minutes.NOTE: Because the chicken breasts were so huge they took up almost the whole baking dish, I spread the mixture into two 10x15” glass baking pans so the meat would not be crowded and cook more quickly.NOTE: Remove lemon slices before serving.