After last week’s warning against “deadly” chicken breasts by Physicians Committee for “Responsible” Medicine (the quotation marks are mine), of course all I want to eat is chicken breasts.
The dish below takes just a few minutes to throw together, then bakes unattended for about 50 minutes. The chicken is moist, tender and juicy. You can double the recipe (use a bigger baking dish and allow for a little extra cooking time) and it makes great cold or warm leftovers. It’s also really well-suited for entertaining, because it can be assembled in advance and then baked last minute, or completely cooked and re-heated.
I used frozen artichoke hearts to keep this a simple fuss-free meal suitable for a weeknight meal. But artichokes are in season right now; when you have time, you can make it even better with fresh baby artichokes.
I love all things artichokes. To see my step-by-step pictorial on how to prepare and eat artichokes, click here. I also came across this great looking recipe on the MyRecipes* web site for an Artichoke Galette, which I am dying to try. For stovetop chicken with lemon sauce made with boneless breasts, click here.
Roast Lemon Chicken Breasts with Artichokes and Potatoes
1/4 cup lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
4 medium red bliss potatoes (1 pound) each cut in 8 pieces
1 9-ounce box frozen artichoke hearts, thawed
1 teaspoon salt, divided
2 pounds bone-in chicken breasts, cut in 4 pieces
1. Preheat the oven to 425 degrees. Coat a 9 x 7 inch baking dish with cooking spray.
2. Combine the lemon juice, olive oil, oregano and marjoram in a large bowl. Add the potatoes and artichokes; toss. Use a slotted spoon to lift the vegetables out of the lemon juice mixture and transfer to the baking dish; sprinkle with 1/2 teaspoon of the salt.
3. Whisk the remaining 1/2 teaspoon of salt into the lemon juice mixture in the bowl. Add the chicken and toss well to coat. Place the chicken in the baking dish, drizzle with any remaining lemon juice and bake, basting occasionally, until chicken is cooked to 160 degrees and potatoes are tender, about 50 minutes.
Makes 4 servings
Nutritional analysis for each serving: 408 calories, 43 g protein, 24 g carbohydrates, 6 g fiber, 15 g fat, 4 g saturated fat, 732 mg sodium
* That’s the site where my column, Ask the Expert, appears daily. Feel free to pay me a visit there and write in with your cooking question. If there is a cooking question on your mind, it’s probably on other cooks’ minds, too.