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Baked Meyer Lemon, Chicken & Potatoes
Course
Entree
Cuisine
Ecclectic
Prep Time
10
minutes
Cook Time
35
minutes
Servings
4
Calories
Author
Robin Gagnon
Ingredients
1/4
cup
MELT® Organic
3
cloves
of garlic
chopped
2
Meyer Lemons
One juiced, one sliced
1
pound
chicken tenders
1
pound
gold potatoes
diced
4
small tomatoes
quartered
1/4
tsp
Kosher salt
fresh rosemary
fresh thyme
2
tbs
capers
Instructions
Preheat oven to 425 degrees.
Melt the MELT® Organic, and mix in the garlic and juice of one Meyer lemon, to make sauce.
Place the chicken and potatoes in casserole dish, and add the sauce. 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, but not mushy.