lemony chicken and potatoes.
The kids have been sick all month so my time feels super limited in the kitchen.
This recipe, however, is super easy AND so tasty! A perfect late Spring dish, I paired it with a Goat Cheese and Strawberry Salad with Homemade Balsamic dressing. And we scarfed it down before there was a near meltdown at the dinner table and all hell broke loose.
What You’ll Need:
2 pounds chicken breast ($3.54 at $1.77/lb)
2 russet potatoes ($1.38 at $.69/lb)
1/2 cup extra virgin olive oil ($.48 at $.08/tablespoon)
2 lemons (free!)
8 cloves garlic, minced ($.24 at $.03/clove)
1 tablespoon oregano
salt and pepper
Preheat oven to 350. Slice chicken breasts into 3-4 pieces (per breast). Place on a baking sheet. Mix 1/4 cup olive oil, juice from 1 lemon, 4 minced cloves garlic, 1/2 tablespoon oregano, salt and pepper and spread on chicken.
Meanwhile, cut up potatoes and place in a bowl. Toss with remaining 1/4 cup olive oil, juice from 1 lemon, 4 cloves minced garlic, 1/2 tablespoon oregano, salt and pepper. Spread potatoes flat on a baking sheet.
Cook potatoes for 1 hour 15 minutes until nice and golden. While cooking, add chicken and cook for 20 minutes (so add the chicken after potatoes have been in the oven approx. 55 minutes).
Serve with quartered lemons.
TOTAL: $5.64 or $1.41 per serving. When paired with a veggie or salad total would likely be closer to $1.75.
460 calories per serving
20 grams of fat
23 grams protein