Baked Meyer Lemon, Chicken & Potatoes
An easy Meyer Lemon Chicken recipe baked in a casserole with potatoes, tomatoes, fresh herbs and capers.
Servings 4
Calories 334kcal
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: 334kcal | Carbohydrates: 23g | Protein: 27g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 103mg | Sodium: 489mg | Potassium: 1059mg | Fiber: 3g | Sugar: 3g | Vitamin A: 913IU | Vitamin C: 33mg | Calcium: 35mg | Iron: 2mg