I was given this recipe by my mother. This rice pudding dish is unique since it makes me nostalgic for my youth. Many desserts, especially this rice pudding dish, benefit greatly from the addition of rosewater. The rosewater in this recipe is one of my favorites. It gives the dish a new flavor that transports you to a another location and makes you feel as though you are in a souk. Use refrigerated food.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
Ingredients
- 4 skinless, boneless chicken breast halves
- ¼ cup olive oil
- 4 large cloves garlic, pressed
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lemon zest
- 1 tablespoon dried oregano
- ¾ teaspoon salt
- ½ teaspoon coarsely ground black pepper
- 8 baby red potatoes, halved
- 1 red bell pepper, cut into 1-inch wide strips
- 1 red onion, cut into 1-inch wedges
- 1 lemon, thinly sliced
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Place chicken breasts into a 9×13-inch baking dish.
- Whisk olive oil, garlic, lemon juice, lemon zest, oregano, salt, and pepper together in a bowl. Brush some of the mixture onto chicken.
- Place potatoes, bell pepper, onion, and lemon slices into a bowl; pour in remaining lemon juice mixture and toss to coat. Arrange vegetables and lemon slices around chicken in the baking dish.
- Bake in the preheated oven for 30 minutes. Brush chicken and vegetables with the pan drippings. Continue to bake until chicken is browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 165 degrees F (74 degrees C), about 30 more minutes.
- You can use whatever vegetables you like — it’s delicious with any kind. For extra-tangy goodness, use more lemons.
Nutrition Facts
| Calories | 517 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 9 g |
| Protein | 31 g |
| Saturated Fat | 3 g |
| Sodium | 511 mg |
| Sugars | 6 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Another one for the garage disposal!
No changes made. Healthy and delicious. The chicken is so juicy! Potatoes melt in your mouth!
Made exactly according to recipe. Thumbs up from both hubby and I.
Really good flavor! Chicken moist and tender as recipe directed. Know your oven and ingredients, as, size matters! Lemony and yummy.
So easy to make it’s worth doing in bulk, especially for weekday lunches! I enjoyed it both warm and cold.
No flavor other than onion and lemon, will not make again
Delicious and easy to put together
Made as described, except used 2 boneless breasts and 2 boneless thighs, and added a handful of brussel sprouts. Rating this a 5 based on husband’s joy in eating it, he loved it. Served with rice and a salad. I broiled it at the end for a few minutes to brown the chicken, as others suggested, and was glad I did. Just made the overall dish more appealing to me. I don’t typically like one pan dinners or casseroles, I prefer having two or three separate foods on my plate. But this was good, and as I said above my picky husband loved it. Thanks for a great, easy recipe. I will add this to my rotation.
It turned out pretty well. I used my roommate’s Pampered Chef stoneware crockpot (she’s never used it). The only changes I made was I used a lemon infused olive oil (recommend) and I marinated the chicken in the lemon, oil mixture. And the only advice I would suggest is using an oven safe meat thermometer. Set it & forget it.
Very tasty simple meal! The drippings with all that lemon is where it’s at! I would cut my potatoes a little smaller next time so they cook quicker.
I used chicken thighs with this recipe. My husband loved it and told me it was a “keeper”.
Just made this tonight. It was very tasty and the chicken was so tender. I will make it again
I did exactly what they said and the chicken tasted like sawdust (dry and overcooked)
Deeelish and light. Perfect for healthy eating. Pro room longer than 30 mins but that could because I don’t cook on a regular basis soI’m out of practice!
Husband loved it. He usually doesn’t like chicken breast because “it’s too dry”, but he loved this recipe. I took the advice given to add more lemons for extra tangy goodness and it worked out great. I cleaned out the vegetables in the frig: carrots, tomatoes, bell peppers, etc. Very colorful, tasty and delicious.
Following the recommendations of a few other reviewers, this dish came out as a family announced winner. The chicken was tender and juicy.
Great dish with very little fuss and delicious results. Lemon and chicken go together like peanut butter and jam!!!
What might have I done wrong? I’ve tried it twice and the chicken cooks a half hour before the vegetables are done. Used tiny red potatoes. It was an awful dinner.
My husband and I really liked the egg batter coating. It was very tender. I took the suggestion of others and added garlic salt and some “21 Seasoning Salute” from Trader Joe’s. The sauce was delicious on tri-colored spiral noodles.
I made this recipe as listed. The chicken was very good and I liked everything cooked at once!! Even my picky husband liked it, it is a keeper! Thank you for posting.
A very simple meal to prepare. Unfortunately, the meal did not have any distinguishable taste. I will not be saving this recipe to repeat,