This is my recipe for Lemon Garlic Chicken. This is another memory of a favorite childhood dish my mom made. I know there are many versions of this dish out there, but I’m going to keep mine as close to my mom’s recipe as I can.

I’m also making this dish for a close friend of mine, Cheri. She was a big part of my and Melissa’s life. Today Cheri has a family of her own, and because she loved this dish so much, this one is for her. Love you, girl!

I like to start with the Yukon Gold potatoes. I think they work best, and it’s what my mother used. Staying with a family tradition, with a few minor changes, gives my Lemon Garlic Chicken a modern makeover.

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Yields: 4 to 6 servings
Equipment: 1 (9 x 13 x 2) baking dish, 1 (12-inch) sauté pan, 2 rimmed baking sheet pans, large mixing bowl, medium-size bowl, meat-safe cutting board, 1 (3-quart) saucepan, Microplane, instant-read thermometer, chef’s knife, cutting board

Ingredients for the Chicken and Potatoes:
6 medium-size Yukon Gold potatoes, quartered
1/4 cup olive oil, plus 1 tablespoon for onions, plus 8 tablespoons for topping the breaded chicken
2 tablespoons kosher salt
2 teaspoons black pepper, freshly ground
3 tablespoons fresh rosemary leaves, roughly chopped (reserve 1 tablespoon for the marinade)
6 boneless, skinless chicken breasts
1 cup of chicken stock, unsalted
1 large sweet onion, thinly sliced into half-moons.
1 (9-ounce) bottle of Creamy Caesar dressing, store-bought
4 cups of Panko breadcrumbs
4 tablespoons Italian flat-leaf parsley, finely chopped
Garnish:
2 tablespoons of Italian flat-leaf parsley, finely chopped

Ingredients for the Lemon Garlic Sauce:
1/2 cup olive oil
1 tablespoon of rosemary leaves, roughly chopped
1/2 teaspoon of fresh tarragon leaves, finely chopped
6 cloves of garlic, freshly grated
6 lemons, zested and juiced
2 cups chicken stock, unsalted

Instructions:
Preheat oven to 450 degrees F.
I like to start with the Yukon gold potatoes. I think they work best, and it’s what my mother used. Staying with a family tradition, with a few minor changes, gives my Lemon Garlic Chicken a modern makeover.

Start by taking 6 medium-sized Yukon gold potatoes, cutting them into quarters, and placing them into a large mixing bowl. Add the olive oil, 2 tablespoons freshly chopped rosemary, 2 tablespoons kosher salt, and 1 teaspoon freshly ground black pepper, and toss to coat.

Next, divide evenly onto two baking sheets, spreading them into one even layer. Roast for around 15 minutes. Halfway through, turn the potatoes, allowing all the sides to become lightly golden brown. Remove the potatoes from the oven and transfer them to the baking dish. Spread the potatoes out to cover the bottom of the dish.

Adjust oven temperature to 350°F.

In a large sautépan on medium-high heat, add 1 tablespoon olive oil. Add sliced onions, kosher salt, and freshly ground black pepper to taste, and sauté until just soft and translucent, about 5 minutes. Turn the heat off and set aside.

In a large mixing bowl, add the Caesar dressing and remaining chopped rosemary leaves, and mix to combine. Lay the chicken breast out on a plastic meat board.  Using a silicone pastry brush, paint both sides of the chicken with the Caesar dressing.

Instead of the Italian-style breadcrumbs, as my mom used, I’m using Panko. I like how they’re lighter and give a little more texture to the coating. Add the Panko and the remaining chopped fresh parsley in a bowl and mix.

Dredge the chicken in the panko coating on both sides. Lay the chicken on top of the potatoes, as seen in the picture above.

Pour the 1 cup of chicken stock into the bottom of the baking dish. This will prevent the potatoes from burning. Drizzle 1 to 2 tablespoons olive oil over each breaded chicken breast. Bake for 20 minutes.

In a bowl, add the olive oil, fresh chopped rosemary, grated garlic, lemon zest, lemon juice, tarragon, and chicken stock; whisk to combine. Pour those ingredients into a saucepan. On medium heat, bring the sauce to a slow bubble, reduce to a simmer, and cook for 5 minutes. Fifteen (15) minutes into baking the chicken, remove it from the oven, scatter the sautéed onions on top, then ladle half of the garlic lemon sauce over the chicken. Cover the baking dish with foil and continue cooking for another 35-40 minutes, or until the chicken has an internal temperature of 165 degrees F.

Remove the chicken from the oven and let it rest, covered, for another 15 minutes.

Arrange the chicken, surrounded by the potatoes, on a large, deep serving platter. Ladle the remaining lemon garlic sauce over the top and sprinkle with Italian parsley. Bring the platter to the table, and serve family-style.

I’m dedicating this dish to the loving memory of my mom, Doris Domicole.

There you have it, my Lemon Garlic Chicken.

Note:
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value matter to you, I recommend running the ingredients through your preferred online nutritional calculator. Calories and values can vary, depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/