This recipe is not necessarily that hard to make, but it takes a lot of opening and closing the oven so it is probably not the best dish to make in the blazing summer heat. But it does make a fine fall meal on a chilly night!
The grocery store’s potato bins were empty of red potatoes, and there was only one bag of red potatoes left and a couple of bags of russets. Is there a potato famine going on that I don’t know about? I didn’t even notice the name of the potatoes when I grabbed them off the shelf, I was just glad to get some red ones. I was sure surprised when I cut into them and saw this beautiful yellow flesh contrasting with the red. I got the bag back out and realized I bought myself some Klondike Rose potatoes!
The Klondikes have a super buttery flavor and held up well to roasting. I think I have found my new favorite potato! Wait a minute, I never did have a favorite potato before, but now I do!
I got four thumbs up from the fam on this meal, and there was not one speck of leftovers. In fact they liked it so much I made it again last night. (And it’s a good way to finish up that bag of spinach. It also gave me an excuse to retake my final plating shot. The final photo from last week was just horrible!)
I probably won’t have a new recipe for awhile after this one, as I am traveling for a week for work and we will be in the throes of our remodel when I get back. OH! I guess I should mention we closed on our new house this week! YAY! I can’t wait to get cooking in our new kitchen once the remodel is done and we get all settled in.
With that, on to the recipe:
Pan Roasted Lemon Chicken with Potatoes, Asparagus, and Spinach
3 medium red potatoes (Klondike Rose if you can find them)
1 thick slice of sweet onion from a large onion
1 teaspoon minced garlic
Ground black pepper, to taste
Salt or Mrs. Dash, to taste
1/2 teaspoon dried rosemary, crushed between fingers
1 tablespoon olive oil
Spray oil, as needed
1 pound bone-in skin-on chicken breast(s)
1 large lemon, cut into wedges
1/2 bunch of asparagus
1/2 of an 8-ounce bag spinach
Preheat oven to 450 degrees. Wash and scrub the potatoes, then cut them into 1/2 or 1 inch or so chunks. Cut the thick onion slice in half and separate. Add the potatoes, onion, garlic, crushed rosemary, salt or Mrs. Dash, ground pepper, and olive oil to a smallish shallow roasting pan, then toss to coat.
Roast the potatoes for 20 minutes, flipping halfway through and spraying with more oil, if needed.
Meanwhile, cut the chicken breast(s) in half or thirds. The breast I had was so huge we only needed one for the three of us. Season the chicken with salt or Mrs. Dash and pepper. Squeeze 1 or 2 wedges of lemon over the chicken and spray lightly with oil.
Remove pan from oven at required time and arrange chicken over top of the potatoes. Place back in oven and cook for 15 more minutes.
Meanwhile, trim the asparagus of woody stems then cut into 2-inch pieces. Again, remove pan from oven at required time and arrange the asparagus around the chicken on top of the potatoes. Spritz the asparagus with a little spray oil, then squeeze 1 lemon wedge over it. Place back in oven and cook for another 15 minutes.
Last, remove the pan from the oven again, then add the spinach over all. (It looks like a LOT but it cooks down just fine.) Squeeze another 2 lemon wedges over the spinach, then place the expended lemon wedges in the pan just for good measure.
Place back in oven and cook for about 5 more minutes, or until the spinach has wilted. Remove from oven (last time, I promise!). Remove chicken breast pieces from the pan and place a piece on each dinner plate. Toss the vegetables together, then serve on the plate with the chicken. MMMM, good! The chicken turns out so juicy and tender, and the potatoes and onions are caramelized in such a lovely way. Don’t forget you can click on my handy dandy Printable PDF below for the recipe!