So, the new year has definitely begun and as I am trying to keep as healthy as possible. Cutting down the carbs, cutting down the refined, and cutting down the overall calories. Sort of, kind of…which is what I did in this next dish: baked lemon herb chicken and potatoes in white wine sauce.
This is a simple recipe from Ina Garten’s cookbook, “How Easy is That?” that I found online. I had an abundance of lemons in my fridge and had to use them up.
Lemon + wine = matchmade in heaven.
And who loves those Greek lemon potatoes that they serve with souvlaki and rice pilaf? These potatoes are just as good, if not better, thanks to the wine.
Honestly, not much else to say about this dish except that it was a cinch that I practically whipped up in no time. Make it now. The end.
Lemon herb chicken and potatoes in white wine sauce
What you’ll need:
– 2 boneless, skinless chicken breast
– 6 new potatoes, quartered, skin on
– Olive oil, as needed
– 3 tbsp garlic, minced
– 1/3 cup dry white wine
– Juice of 1 lemon, rind saved and wedged
– 2 tsps dried oregano
– Salt and pepper, to taste
What you’ll need to do:
1. Preheat the oven to 400F.
2. In a bowl, toss potatoes and olive oil together. Add 1 tsp of oregano and salt and pepper to taste. Set aside.
3.. On the stove in a small saucepan, heat 1 tsp of olive oil and add the garlic. Saute for 30 seconds on medium-high.
4. Add the wine and lemon juice to the saucepan. Turn off the heat.
5. Pat dry the chicken breast and season with salt, pepper and oregano on both sides. Place chicken breasts in a baking dish (mine was 8×8) and arrange the potatoes and lemon wedges around it.
6. Pour the lemon-wine sauce on top and drizzle some olive oil on top of the chicken.
7. Bake in the preheated oven 30-40 minutes (mine took 35 minutes) and when done, cover with aluminum foil and let it rest for 10 minutes before serving.
8. Serve with a side of green beans with the sauce over top. Serves 2.