“Lemon Herb Chicken with Potatoes”

Sunday dinners were always a special meal as a family. Seems like we don’t get the opportunity as much as before. Yet I try to incorporate them as much as work schedules will allow. Being from a Southern family with Southern traditions meant fried chicken, or pot roast for Sunday dinner. Mom would get most of the meal prepared before church so she would’t have much to do once we got home. So for the sake of time try Lemon Herb Chicken with Potatoes on for size. It’s quick to prepare and sure to become a family favorite.

Lemon Herb Chicken with Potatoes

Unlike my Mom, I like variety in my meals and when you’re a kid, you don’t have much say. I always loved what Mom cooked so I never complained. However, once I learned to cook then I was definitely allowed to put my spin on her recipes and new ones I found. Dad was the opposite as he was strictly a meat and potato man. I know he would have loved this recipe for sure.

Lemon Herb Chicken with Potatoes

To prepare this recipe, use chicken thighs for the best flavor. If you prefer chicken breast then by all means use them because I’m not judging. I love Lawry’s Lemon Pepper Seasoning or Penzeys brand to start this dish. be sure to brown chicken well which adds color and flavor. Fresh lemon and herbs are used as well for that undeniable burst of citrus. I just love that taste…Lordy, Lordy! Finally, add in the baby potatoes which have been cut in half, place lid on skillet and simmer until potatoes are tender. Baste with sauce before serving and after. Is your mouth watering yet?

Lemon Herb Chicken with Potatoes

This meal a great weeknight meal if you have the time. It’s delicious and sure to please even the pickiest palate. Serve with any green vegetable or salad and you might even through in some crusty bread to sop up the juices.

Try not to let Sunday dinners with family and friends be a thing of the past. Celebrate life and be grateful for each day and because I know no better way than to share good food. Enjoy your weekend!

Lemon Herb Chicken with Potatoes

Lemon Herb Chicken with Potatoes

6 – bone-in chicken thighs, excess fat removed

Lemon pepper seasoning to taste

3 T. unsalted butter

1 T. Olive oil

Juice of 2 lemons

4 garlic cloves, finely minced

4 T. fresh oregano, chopped

2 sprigs of fresh rosemary

4 sprigs fresh thyme

1 cup water

One pound baby Yukon Gold potatoes, cut in half

Salt and pepper to taste

In a 12-inch skillet over medium-high heat, add butter to melt and Olive oil. Meanwhile, season chicken with lemon pepper seasoning.

Place chicken skin-side down and sauté until golden brown, about 5 minutes. Turn chicken over and cook for another 4 minutes. Remove chicken to a plate.

In skillet, add in lemon juice, garlic, oregano, rosemary, thyme, and water. Bring to boil and add chicken back to skillet. Reduce heat to low simmer.

Add in potato halves, nestling into liquid as much as possible. Sprinkle with pepper.

Cover skillet and simmer for 45 minutes or until internal temperature of chicken is 165 degrees. During cooking check liquid level, adding in a bit of water if needed.

Ladle sauce over chicken and potatoes before serving, discarding herb sprigs.

Makes 4 to 6 servings.