Lemon juice lends kick to bring out chicken-and-potato bake’s flavor
Autumn might be the official season of the one-pot wonder. Kids are back in school, the office watercooler gets crowded as we trickle back from summer vacations 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 I want to do after a long day of work, kids activities and home work checking is a counter loaded up with dishes.
Baked dinners are a classic weeknight solution, but how to make one that is healthful, flavorful and easy? This basic chicken-and-potato bake is so simple, you might breeze right past the recipe.
But the trick is lots of lemon juice. Half a cup sounds like a ton, but it’s what makes the chicken super flavorful 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 super quick turn in the microwave for some baby potatoes (note: you can cube 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. My weeknight strategy: pop this pan into the oven, toss together a green salad and set the table while the chicken cooks. Easy, healthful and even comforting.