Lemon Herb Chicken
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
5 servings
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Calories
642 kcal
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Course
Main Course
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Cuisine
American
Lemon Herb Chicken
Description
This recipe divides into three components: the marinated chicken, mashed potatoes, and cooked carrots. The chicken is sliced thinly and marinated with lemon juice, Dijon mustard, olive oil, garlic powder, onion powder, oregano, basil, and salt to infuse citrusy herb notes. It is then cooked in neutral cooking oil until done.
The mashed potatoes are made from peeled yellow potatoes boiled with crushed garlic until tender, then mashed with butter and milk to create a creamy texture seasoned with salt and pepper. Carrots are cooked with a bit of neutral oil, salt, and pepper, optionally garnished with parsley for freshness.
The dish balances the lemon-herb brightness in the chicken with the soft richness of garlic mashed potatoes and the sweet, tender carrots. It serves as a wholesome, complete meal.
Ingredients
For the Chicken
- 2 lbs chicken thigh boneless, skinless
- 1.5 tbsp Dijon mustard
- 1.5 tbsp olive oil for the marinade
- 1.5 tbsp lemon juice
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tbsp oregano dried
- 1 tbsp basil dried
- 1 tsp salt
- 1 tbsp neutral cooking oil for cooking the chicken, generic cooking oil
For the Mashed Potatoes
- 2 lbs potato yellow
- 4 cloves garlic
- 5 tbsp butter
- 0.5 cups milk
- salt to taste
- black pepper to taste
For the Carrots
- 1.5 lbs carrot
- 1 tbsp neutral cooking oil generic cooking oil
- salt to taste
- black pepper to taste
- 0.25 cups parsley optional, chopped
Instructions
For the Mashed Potatoes
- Wash and peel your potatoes. I used 2 lbs of after they were peeled. Cut them into a large dice and add to a large pot.
- Crush 4 cloves of garlic and add to the pot with the potatoes.
- Fill the pot with water until the potatoes are covered and place over high heat. Bring to a boil and cook until the potatoes are soft.
- Once the potatoes are easily pierced by a fork, drain away the water and add in the butter, and milk. Use a potato masher to mash the potatoes and garlic together and mix in the butter and milk. Season with salt and pepper to taste.
For the Chicken
- In a large bowl, mix together the oil, lemon juice, Dijon mustard, onion powder, garlic powder, oregano, basil, and salt.
- Cut the chicken thighs into thin strips, about 1/4" in thickness. Trim away any excess fat. The thin strips will help it to cook faster and the marinade to reach more surface area.
- Place the chicken into the marinade and mix it around until completely coated. You don't have to marinate this, but it can help to deepen the flavors. I let mine sit for 30 minutes.
- In a skillet over medium high heat. You will want to cook this chicken in batches to prevent overcrowding so that the chicken browns properly. I have accounted for an additional 1 tbsp of oil to assist you in cooking this chicken. Add a little splash for each batch or use cooking spray to help you cook.
- Add a splash of oil to the pan and a batch of the chicken. Spread it across the bottom of the pan and try to give each piece some space. Cook for 2-3 minutes and then mix around to flip to the other side. Once the pieces have browned and cooked through, move them to a plate and continue cooking the remaining chicken until finished.
For the Carrots
- Preheat your oven to 425 °F (218 °C).
- Wash your carrots and cut off the stems. Cut the carrots on a bias into 1-2 inch pieces.
- In a large bowl, toss the carrots with 1 tbsp of olive oil and a pinch of salt.
- Transfer the carrots to a sheet pan and bake for 10-12 minutes and flip. Bake an additional 8-10 minutes or until soft.
Serving
- This recipe makes 5 servings. Divide the ingredients evenly into your containers and top with chopped parsley for a garnish if you wish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 642 kcal
% Daily Value*
| Calories | 642kcal | 32% |
| Carbohydrates | 50g | 17% |
| Protein | 42g | 84% |
| Fat | 31g | 48% |
| Fiber | 8.6g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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