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Lemony Roast Chicken




Source of Recipe


Posted by Linda Roth


Recipe Link: Recipe Goldmine

List of Ingredients




Serves 2

1 tsp. crushed black peppercorns
2 chicken breast halves, skin on, bone in
4 sprigs thyme
1 T. olive oil
1/2 tsp. salt
1 lemon, cut into 4 wedges
Preheat oven to 400ºF.



Recipe



Press 1/2 teaspoon crushed peppercorns into skin side of each breast or thigh. Loosen skin and arrange 2 thyme sprigs under skin of each breast or thigh. Place chicken in shallow roasting dish.

Sprinkle half the olive oil and salt over each piece of chicken. Squeeze juice of 1 lemon wedge over each piece of chicken.

Roast chicken in preheated oven 40 minutes or until golden brown and cooked through. Serve with remaining 2 lemon wedges. Makes 2 servings.

Sage Mashed Potatoes:
6 red new potatoes
1 1/2 tsp. salt, divided
1 1/2 T. butter
1/4 C. milk
1 tsp. minced fresh sage
1/4 tsp. freshly ground black pepper

Place potatoes in small pan with 1 teaspoon salt and water to cover. Bring to boil. Cook at low boil until potatoes are tender, 10 to 15 minutes. Drain and peel potatoes. Return to pan. Add butter and milk.

Coarsely mash potatoes into butter and milk. Stir in remaining 1/2 teaspoon salt, sage and pepper. Serve hot. Makes 2 servings.