Lemon Chicken with Mashed Potatoes
Ingredients
For the chicken:
- 4 skinless and boneless chicken breasts
- 2 teaspoons fresh thyme leaves
- 1 tablespoon chopped rosemary
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/3 cup California Olive Ranch Olive Oil
- 2 lemons, sliced
- 1 sweet onion, coarsely chopped
- 4 garlic cloves, lightly chopped
- ½ cup dry white wine
- 4-5 Yukon gold potatoes cut into 1-2-inch pieces.
- 12 tablespoons butter (1 ½ sticks)
- ½ cup heavy cream
- Salt to taste
Instructions
For the chicken:
- Preheat the oven to 400 degrees.
- Combine the thyme leaves, rosemary, salt, and pepper with the 1/3 cup California Olive Ranch Olive Oil
- Place the lemon slices, onion, garlic and wine in a 9x12 baking dish
- Place the chicken in the dish upside-down and brush with ½ of the olive oil mixture. Flip the chicken breasts so they are right side up and brush with the remaining olive oil mixture
- Bake for 30 to 40 minutes, until the chicken is done and is lightly browned. Cover the pan tightly with aluminum foil and let rest for 10 minutes
- Place the potatoes and a heavy pinch of salt in a medium pot and fill with water. Bring to a boil on medium heat and cook until potatoes are soft. About 30 minutes
- Drain the potatoes and return them to the pot. Add the butter, cream, and salt and mix and mash until the potatoes reach your desired constancy.
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