Lemon-Baked Chicken with Mushrooms & Potatoes

Lemon-Baked Chicken with Mushrooms and Potatoes

It’s almost the end of October, yet the temperature is warm enough for a light jacket. The sun’s rays were blasting into Maastricht today, a sunny calm after the stormy weather last night. The orchids below were blooming beautifully on the windy terrace of a Japanese restaurant by the Maas River. The sunny weather had me thinking of something citrusy I could make for lunch & lemon chicken quickly came to mind.

This is a simple recipe that takes minimal time apart from waiting around while the chicken bakes in the oven. The outcome is delicious!

Serves 4.

Ingredients:

  • 4 chicken breasts
  • 1/2 a lemon (or more, depending on how lemony you like your chicken!)
  • 300 g mushrooms
  • 4 small red potatoes
  • 1 tbsp olive oil
  • Salt and pepper to taste

Steps:

  1. Pre-heat oven to 205Β°C. Brush olive oil over chicken and spring with salt and pepper.
  2. Place chicken on a baking dish covered with tin foil.
  3. Squeeze lemon juice over chicken and cut 4 slices to place on each piece.
  4. Chicken should take approximately 30-40 minutes to bake.
  5. In the meantime, slice up mushrooms and potatoes. Leave the skin of the potatoes on, it provides a lot of nutrients!
  6. Let olive oil warm up on a large skillet. Place potatoes first and let cook for about 6 minutes.
  7. Add mushrooms and stir for another 6 minutes until mushrooms darken.
  8. Add salt & pepper to taste.
  9. Place potatoes & mushrooms next to lemony chicken and enjoy!
Orchids in the Fall

Orchids enjoying the warm fall weather

 

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