1/4 teaspoon grated lemon zest plus 1 to 2 teaspoons fresh lemon juice
4 new potatoes scrubbed, halved (quartered if large)
1 bone-in skin-on chicken breast half (10 to 12 ounces)
coarse salt and ground pepper
1/2 bunch arugula (about 4 ounces) stemmed and coarsely torn
Directions
Preheat oven to 450 degrees. In a small bowl, combine butter, oregano, and zest. On a small rimmed baking sheet, using your hands, toss potatoes and chicken with butter mixture, being sure to rub some under the chicken skin. Season with salt and pepper. Bake, 25 to 30 minutes, tossing potatoes once halfway through, until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees Transfer chicken to a plate. On the baking sheet, using tongs, toss potatoes with arugula; season with lemon juice, salt, and pepper. Serve alongside chicken.
Oh, we have a similar snack called biscocho here in the Philippines. It's not as thin though but the principle is the same. Stale bread+butter+sugar then toast till crunchy.Love it. […]
Sheer genius. Will try this method and get it right! Wonder if it will work in one of those eco-skillets. My daughter won't use non-stick and we only have a cast-iron and an eco. Will try cast iron first […]
Very tasty! No unique ingredients needed, just standard items from my kitchen. I used tri-color pene pasta which was tasty and eye appealing.Seemed a bit dry, needs more liquid - perhaps a little soup stock. Willdefinitely repeat. […]
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