Mediterranean Lemon Chicken and Potatoes #RSC
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 4 boneless chicken breasts, with skin on rinsed and patted dry
- 8 small red potatoes, cleaned and halved
- 1 (1 ounce) package Hidden Valley Original Ranch Dressing Mix
- 1 garlic clove, minced
- 1 shallot, peeled and minced
- 1⁄2 cup pepperoncini pepper, chopped
- 1⁄3 cup olive oil
- 1 teaspoon fresh rosemary leaf, minced fine
- 1 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon red pepper flakes
- 2 lemons, 1 sliced and 1 juiced
- 1 cup pinot grigio wine or 1 cup low sodium chicken broth
- 1⁄2 cup fresh parsley, chopped
directions
- Preheat oven to 375.
- In large bowl mix together dressing mix, garlic, shallot, pepperoncini, olive oil, rosemary, salt, pepper, red pepper flakes, juice from 1 lemon and white wine or stock. Whisk together well.
- Toss chicken breasts in dressing mixture and set aside for 30 minutes.
- Place chicken breasts in a roasting pan.
- Toss potatoes in dressing mixture and place in pan around chicken.
- Place lemon slices from 2nd lemon on top of each chicken breast. Cover pan with foil and put in oven. Roast for 30 minutes.
- Uncover after 30 minutes and continue to roast for another 15-20 minutes or until chicken skin is golden and crisp and potatoes are tender.
- Spoon pan juices over top of chicken and potatoes and sprinkle fresh parsley over top to serve.
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