Lemon Chicken And Potatoes
Sanderson Farms Lemon Chicken and Potatoes serves 4-6 people and is ready in under 45 minutes. Using a baking sheet and parchment paper for easy cleanup, this recipe is the perfect weeknight dinner. Making this recipe for one? No problem. This summer-inspired recipe is great for meal prep, too!
Ingredients
2 Sanderson Farms® Boneless Skinless Chicken Breast Fillets , sliced in half horizontally to create four chicken breast fillets
Juice of 1 lemon, divided
1 tablespoon coarse ground/stone ground mustard
1 teaspoon minced garlic
1 teaspoon honey
1 teaspoon salt, divided
3 tablespoons olive oil, divided
1 pound baby potatoes about 1-inch, washed and halved
½ teaspoon ground black pepper, divided
Directions
1. Preheat oven to 400°F.
2. Lightly coat a rimmed baking sheet (jelly roll pan) with nonstick cooking spray.
3. In a small bowl, whisk together half of the lemon juice, mustard, garlic, honey, 1/4 teaspoon salt, and 2 tablespoons of the olive oil. Set aside.
4. Place the potatoes in a bowl. Drizzle with the remaining 1 tablespoon of olive oil and about half of the lemon mustard mixture. Toss to coat. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Spread evenly on the pan.
5. Season each chicken breast with 1/2 teaspoon salt and 1/4 teaspoon black pepper and place them on the pan also.
6. Drizzle the remaining lemon/mustard mixture over each chicken breast.
7. Bake for 25 minutes or until chicken reaches an internal temperature of 165°F and the potatoes are tender. Drizzle with the remaining lemon juice. Serve immediately.
8. TIP: Don't waste money on buying too many lemons. Place your lemon in the microwave for 20 seconds to get more juice out of it.
NUTRITION FACTS
Calories
390
Fat
15g
Saturated Fat
3g
Sodium
770mg
Carbohydrate
24g
Sugars
2g
Protein
41g
