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Lemon-Pepper Chicken and Potatoes in the oven

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Ingredients

Adjust Servings:
1/3 cup Olive Oil
3 tbsp Lemon Juice More if you like it a bit more tangy
2 tbsp Spicy Brown Mustard
1 tbsp Oregano
2 cloves roughly chopped up Garlic Clove
1/2 tsp Himalayan Salt
1/2 tsp Ground Pepper
2 pieces Chicken Breast
4 medium sized cut into 4 pieces each Potatoes

Nutritional information

370
Calories
15.2g
Total Fat
23.4g
Carbs
3.8g
Fiber
34.3g
Protein

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Lemon-Pepper Chicken and Potatoes in the oven

Features:
  • Savory
Cuisine:

Spicy mustard is an ingredient my mother had me adding to potatoes from when I was really young because she said it gave it a very slightly tangy taste and she was right. It's not overwhelming but it adds so much flavor!

  • 75
  • Serves 6
  • Medium

Ingredients

Directions

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Steps

1
Done

Pre-heat oven to 375 degrees, we will be cooking on the middle rack

2
Done

Put all sauce ingredients in a ziploc baggy and briefly mix. Pour a little less than 1/2 the mixture into a separate ziploc baggy (make sure you lean the baggy somewhere so it doesn't tip over.

3
Done

In one ziploc bag add your chicken, zip it closed then massage the chicken so you distribute that sauce everywhere.

4
Done

Leave the bag of chicken closed and grab the potatoes that you've cut up into quarters and add them to the other ziploc baggy and mix well like we did with the chicken and set aside.

5
Done

Put all ingredients in a rectangle pan, fill pan approximately 1/3 of they way up with water and cover tightly with aluminum foil.

6
Done

Place in your preheated oven (375) for 45-60 minutes (make sure the internal temperature of the chicken is at least 160 degrees) and the potatoes are easily cut with a fork

*Check once after 20-25 minutes to make sure there is still water in the pan (be careful of the steam)

7
Done

Enjoy! I would love to see your pictures and any adaptations you made to this recipe!

recipegoddess

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