This time of year 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.
This recipe uses boneless skinless chicken breast, but you can use pork chops (bone-in recommended) or even fish. A good weeknight strategy: Pop this pan into the oven, toss together a green salad and set the table while the chicken cooks. Easy, healthy and even comforting in a fall-night sort of way.
Baked Chicken and Potato Dinner
1/2 cup lemon juice
3 tablespoons olive oil
1 teaspoon granulated garlic, or 1 garlic clove, minced
1 pound fingerling potatoes, cleaned
1 1/2 pound boneless skinless chicken breasts, trimmed
1 red onion, sliced lengthwise
1/2 cup small cherry tomatoes or grape tomatoes
lemon wedges, for garnish
2 teaspoons chopped fresh thyme
Salt and pepper
Heat oven to 375 degrees. 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 tablespoon 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 4 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 baking sheet. 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.
Start to finish: 30 minutes. Servings: 4