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5
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Baked Meyer Lemon, Chicken & Potatoes
An easy Meyer Lemon Chicken recipe baked in a casserole with potatoes, tomatoes, fresh herbs and capers.
Course
Entree
Cuisine
American
Diet
Gluten Free
Keyword
meyer lemon chicken recipe
Prep Time
10
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
Calories
334
kcal
Author
Robin Gagnon
Equipment
large casserole dish or baking sheet
Ingredients
¼
cup
butter
, spread or olive oil
3
cloves
garlic
chopped
2
Meyer Lemons
One juiced, one sliced
1
pound
chicken tenders
, chicken breasts or boneless skinless chicken thighs
1
pound
gold potatoes
diced
4
small tomatoes
quartered
¼
teaspoon
Kosher salt
ground black pepper
to taste
fresh rosemary
fresh thyme
2
tbs
capers
Instructions
Preheat oven to 425 degrees.
Melt the butter, and mix in the chopped garlic cloves and juice of one lemon, to make sauce.
Place the chicken and potatoes in casserole dish, and add the sauce. Sprinkle on salt and pepper. Mix to coat.
Scatter the tomatoes over the chicken and potatoes, then top with slices of the lemon.
Place sprigs of rosemary and small pieces of thyme over the top, then sprinkle with capers.
Bake uncovered for 30-40 minutes, until chicken is cooked through and potatoes are cooked and golden brown at edges, but not mushy.
Notes
If you would like to add a little spice to the dish a pinch of crushed red pepper flakes should do the trick.
Nutrition
Calories:
334
kcal
|
Carbohydrates:
23
g
|
Protein:
27
g
|
Fat:
15
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.5
g
|
Cholesterol:
103
mg
|
Sodium:
489
mg
|
Potassium:
1059
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
913
IU
|
Vitamin C:
33
mg
|
Calcium:
35
mg
|
Iron:
2
mg