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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Monday, September 12, 2011

Roast chicken with caramelized onions, garlic and potatoes with lemon-herb seasoning


Lemon cut into wedges – 1 big
Dry Basil – 2 tsp
Dry Oregano – 1 tsp
Garlic – 6-8 pods
Potatoes – 1 big
Onion – 1 Medium
Boneless, skinless chicken breast -1
Olive oil
Salt & freshly ground pepper


Pour olive oil in baking pan. Add garlic cloves and onion then stir so that it gets coated with oil. Place in the oven at 350 F for 10 minutes. While garlic is baking pat chicken dry and season with pepper and salt. Scrub the potatoes but leave peel on and cut in halves. 

Remove baking pan from oven. Add chicken and potatoes and baste with oil. Place the chicken over some onion, pieces of garlic and a wedge of lemon. Sprinkle the basil and oregano over the meat and potatoes.  Toss in the other wedges of lemon. Return to oven and roast for 30 - 45 minutes or until the gravy evaporates and chicken changes color to brown and potatoes are tender when pierced with toothpick.


Priya said...

going to try this....in the past it always turns out dry...this method will work!

Lady (Go)diva !!! said...

Trick is to not let it over cook... try slicing the chicken slightly with a knife after 25-30 mins in the oven to see if its still moist inside. and keep basting with the liquid that forms around.

Umm Mymoonah said...

This is perfect for my dinner, looks very delicious.