Wednesday, May 18, 2016

Lemon Garlic Rosemary Chicken Bake with capers and potatoes

I'm trying so hard to make delicious low cal and low fat recipes that W will eat. This is a trick considering he likes, no loves, no demands (in a nice way) wings, pizza, burgers, spaghetti, rice, potatoes, fries or mac 'n' cheese. I see that look on your face, you're saying "what no veggies?" unless it is corn or collard greens, no veggies. Oh and corn is a starch, not a vegetable.
Thankfully Potato May will eat almost anything. So I have to prepare myself salads on a regular basis and I do prepare other vegetables for us. I will also prepare something for myself when they are out and I KNOW they won't eat it. Like a nice piece of salmon and some citrus slaw for example.

Surprisingly W ate this, after he scraped off the capers (because they are "green") LOL but the chicken and potatoes were deliciously packed with flavor.


Easy recipe:
roasting pan
cooking spray or a tsp of coconut oil to rub over the pan
4 legs
4 thighs
a small jar of capers, drained
a lemon, 2 slices, juice the halves
4-6 medium red potatoes cut into chunks
10 fresh cloves crushed garlic
2 TBSP rosemary
fresh cracked black pepper
1/3 cup olive oil
Preheat oven to 450 degrees. Stir together the olive oil, lemon juice, capers, s slices of lemon, garlic, rosemary and pepper do this is a large bowl or gallon zip top bag, add in the chicken and mix well. Rub to coat.
Dump on the greased roasting pan, toss in the potatoes and bake for 45 minutes. Allow to cool for 5 minutes and serve with fresh baked bread or rolls and a nice salad.
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1 comment:

  1. Dawn, this dish looks delicious! I am a chicken lover - so this is totally getting made! Thanks for a great recipe :)
    Sinea ♥

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