Lemon juice key to tender chicken

Autumn might be the official season of the one-pot wonder. Kids are back in school, summer vacations are over, and suddenly dinnertime feels like more of a time-squeeze.

Busy lives need quick meals that don’t require a ton of prep, crazy ingredients or lots of dishes because the last thing we want to do after a long day of work, kids’ activities and homework-checking is a counter loaded with dishes.

Baked dinners are a classic weeknight solution, but how to make one that is healthy, flavourful and easy? This chicken and potato bake is so simple, you might breeze right past the recipe.

The trick is: lots of lemon juice. Half a cup sounds like a ton, but it’s what makes the chicken super flavourful in just minutes. The high acid level gets right into the chicken and tenderizes it, and yet as it bakes, the acid mellows and softens into a gorgeous gentle tang. The second trick to this dinner-in-a-pan is a quick turn in the microwave for some baby potatoes (Note: you can cube up larger potatoes if you don’t have tiny ones).

I’m using boneless skinless chicken breast, but you can use pork chops (bone-in recommended) or even fish.

Baked Chicken and Potato Dinner

Start to finish: 30 minutes Makes: Four servings

1/2 cup lemon juice 3 Tbsp olive oil 1 tsp granulated garlic, or 1 garlic clove, minced 1 lb. fingerling potatoes, cleaned 1 1/2 lb. boneless skinless chicken breasts, trimmed 1 red onion, sliced lengthwise 1/2 cup small cherry tomatoes or grape tomatoes lemon wedges, for garnish 2 tsp chopped fresh thyme • salt and pepper

Preheat oven to 375 F. In a large bowl, mix together the lemon juice, olive oil, granulated garlic and salt and pepper. Pierce each potato a couple of times with a fork (to allow steam to escape), and place the potatoes in a medium microwave-safe bowl and toss with 1 Tbsp of the lemon juice mixture. Cover with a lid slightly askew to allow steam to escape, and microwave on high until potatoes begin to soften, about four minutes.

Meanwhile, place the chicken breasts, onion and tomatoes in the lemon juice mixture and toss to coat. Let sit for a few minutes.

Spray an oven-safe baking pan with nonstick spray. Pour the potatoes on the bottom of the pan. Pour the chicken, onions, tomatoes and remaining marinade on top of the potatoes. Bake until chicken is cooked through and potatoes are tender, about 30 minutes. Sprinkle with fresh thyme and serve with a green salad.