Wednesday, March 23, 2011

Roasted Chicken and Potatoes with Lemon Sauce Recipe

I love sauces! Lemon sauce is one of my favourites (next to cream sauce of course).

4-6 servings

1 chicken cut into pieces (or 6-8 assorted chicken pieces)
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon thyme
1/4 teaspoon black pepper
pinch cayenne
1/4 teaspoon garlic powder
1 onion sliced
4 medium potatoes, sliced
1 tablespoon oregano
salt & pepper
1/4 cup fresh lemon juice
1 cup chicken stock
2 tablespoons cold water
1 tablespoon corn starch

Preheat oven to 400F.

Run your finger between the chicken skin and flesh. Rub some spices under the skin and then on top of the skin.

Place sliced onion on the bottom of a glass baking dish and add chicken pieces on top. Bake for 40-60 minutes or until juices run clear. The time will depend on the size of your chicken pieces.

To prepare the potatoes, mix oregano, salt, pepper, lemon juice and chicken stock in a glass baking dish. Add potatoes. Cover and cook alongside the chicken for about 30 minutes or until potatoes are tender.

Remove chicken and potatoes to serving dishes and cover to keep warm. Transfer the juices from the chicken and the potatos into a pot. Try not to get the onions in the pot. There should be about 2 cups liquid. If not add more stock. Bring to a simmer over high heat. Mix corn starch and cold water and add to simmering pot. It should thicken right away. Serve hot over potatoes and chicken.


Original chicken recipe:

- Roasted Chicken and Potatoes with Lemon Sauce -

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