Lemon Ancho Chicken Sweet Potatoes Food

LEMON-GARLIC SKILLET CHICKEN AND POTATOES

Steps:

• Sprinkle the chicken on both sides with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the chicken skin-side down and cook until golden brown and crispy and the skin releases easily from the skillet, 6 to 7 minutes.
• Reduce the heat to medium and flip the chicken over. Scatter the potatoes, then lemon and then the garlic around the chicken. Add 1 cup water, red pepper flakes and 1/2 teaspoon salt. Cover and cook until the potatoes can be pierced easily with a fork, 8 to 10 minutes. Remove the lid and continue to cook until the liquid has evaporated, an instant read thermometer inserted into the thickest part of the chicken reaches 165 degrees F and the potatoes start to crisp from the remaining fat in the pan, 8 to 10 minutes. Sprinkle with parsley.
• Divide the arugula among 4 plates and top with the chicken and potatoes. . Spoon any juices left in the skillet over each dish.

LEMON CHICKEN & SWEET POTATO FRIES

Steps:

• Mix Worcestershire sauce, lemon zest, juice, oil, sugar and shallots until blended. Reserve 1/4 cup for later use; pour remaining over chicken in shallow dish. Turn to evenly coat both sides of each chicken breast. Refrigerate I hour to marinate, turning chicken occasionally.
• Heat grill to medium heat and heat oven to 400ºF. Bake fries in oven as directed on package. Meanwhile, remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF), brushing frequently with the reserved Worcestershire sauce mixture for the first 5 min. of the grilling time.
• Serve chicken with the fries.

SHEET-PAN CHICKEN WITH SWEET POTATOES AND FENNEL

Steps:

• Heat oven to 425 degrees. In a large bowl, toss chicken with 2 tablespoons oil. Season with salt and arrange on a large rimmed baking sheet, skin-side up.
• In the same bowl, toss potatoes and fennel with 2 tablespoons oil. Season with salt and arrange in an even layer around the chicken.
• Roast until chicken and potatoes are a deep golden brown and fennel is starting to caramelize at the edges, about 35 to 45 minutes.
• As chicken cooks, combine vinegar, lemon zest and juice, mustard, garlic and 1 1/2 teaspoon pepper in a small bowl. Whisk in remaining 1/4 cup olive oil in a thin stream and stir in pecorino. Season with salt and pepper.
• Transfer the chicken to a cutting board to rest. Toss the fennel fronds and parsley with the roasted vegetables.
• To serve, cut the chicken off the bone and slice. Divide chicken and vegetables among plates. Serve with a handful of leafy greens if you like, and spoon the pecorino vinaigrette over everything.

ROASTED LEMON CHICKEN THIGHS WITH POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Season chicken thighs with salt and pepper on all sides.
• Heat olive oil in a roasting pan set over two burners at medium-high heat. Sear chicken skin-side down in the hot oil for 5 to 7 minutes. Turn chicken thighs and add potatoes. Mix potatoes with oil. Add lemon slices and garlic cloves and toss everything together so potatoes and garlic are well-coated in olive oil.
• Transfer chicken to the oven and cook until chicken is cooked through and the potatoes are tender, about 30 minutes. Remove from the oven and stir in the parsley before serving.

FAMILY DINNER #1: CHICKEN BREAST WITH LEMON HONEY SWEET POTATOES

Steps:

• Preheat oven to 425 degrees.
• Peel sweet potatoes and cut into 1 inch pieces. Set aside.
• In small bowl, mix 5 tablespoons olive oil, 5 tablespoons honey, and 4 tablespoons lemon juice with a pinch of rosemary and a pinch of black pepper. Reserve 2-4 tablespoons of this mixture and set aside. Add sweet potato pieces to bowl of original mixture, toss to coat. Set aside.
• Spray baking/cookie sheet with non-stick cooking spray. Arrange chicken on sheet leaving room for the potatoes. Spread 1 tablespoon butter on each chicken breast, top with salt, pepper, rosemary, thyme, basil, and garlic powder to taste.
• If using Frozen Chicken: put it in the oven as-is for 20 minutes, then add the potatoes, sprinkling with coarse sea salt, and cook for an additional 20 minutes, until chicken has reached an internal temperature of 165 degrees and potatoes are fork tender.
• If using Fresh or Thawed Chicken: Arrange chicken and potatoes (sprinkled with coarse sea salt) on the baking sheet and bake for 20 minutes until chicken has reached an internal temperature of 165 degrees and potatoes are fork tender.
• After removing the chicken and potatoes from the oven, place desired amount of asparagus (I use 10 pieces per person) on baking sheet. Pour 1-2 teaspoons of olive oil on asparagus, toss with fingers to coat. Sprinkle with salt and pepper. Roast in oven for 5-7 minutes.
• Plate. Pour reserved lemon honey mixture over chicken, 1 tablespoon per serving.
• Enjoy.

ROSEMARY CHICKEN AND SWEET POTATOES

Steps:

• Preheat oven to 425 degrees F.
• Spray a large roasting pan with nonstick cooking spray.
• Place chicken in pan and arrange the sweet potato slices around the chicken, overlapping them slightly.
• Combine garlic, oil, and spices.
• Spoon over chicken and sweet potatoes.
• Drizzle lemon juice over the chicken.
• Bake for 30 minutes turning sweet potatoes at least once.
• Transfer chicken to a plate and cover with foil to keep warm.
• Turn heat up to 500 degrees F.
• Bake sweet potatoes 8 to 10 minutes longer or until they are tender.