AuthorHalli Martin

[cooked-sharing]

Yields4 Servings
Spanish Lemon Chicken
 4 organic chicken breasts
 2 tsp Kosher salt
 1 tsp black pepper
 2 tsp garlic powder
 2 tsp smoked paprika
 ⅛ tsp cayenne
 4 cloves garlic, chopped
 ¼ cup olive oil
 2 lemons
Roasted Potatoes & Chorizo
 1 lb small yellow potatoes, diced into 1/8 pieces
 ¼ cup Chorizo, diced
 2 tbsp olive oil
 1 tsp Kosher salt
 ½ tsp fresh cracked black pepper
 ½ tsp garlic powder
 zest of 1/2 lemon
Roasted Potatoes & Chorizo
1

Preheat oven to 400

2

Season diced potatoes with olive oil, salt, pepper and garlic powder and toss

3

Add the zest of one lemon and toss in the chorizo

4

place on a large baking sheet

5

roast at 400 for 45 mins or until golden brown and cooked through

Spanish Lemon Chicken
6

Pat the chicken breasts dry with a paper towel

7

Season both sides of the chicken with salt, pepper, garlic powder, smoked paprika and cayenne and set aside

8

Heat 1/4 cup of olive oil over a medium/low flame and add in the chopped garlic

9

Cook for 1 minute

10

Add the zest of one lemon and juice of 2 lemons to the garlic oil

11

Season with a pinch of salt, stir, and remove from the heat

12

Pour the lemon and garlic oil into the bottom of a baking dish

13

Arrange the seasoned chicken on top of the lemon garlic oil and add lemon slices

14

Drizzle about 1/4 tsp of olive oil over the top of each chicken breast

15

Roast at 400 for 35- 40 minutes

16

If the chicken skin is not golden brown, broil for 2-3 minutes until the skin is crispy and golden brown

17

Allow the chicken to rest about 10 minutes before serving

18

Serve on a large platter with the potatoes and chorizo and garnish with fresh lemon slices and fresh parsley

19

To serve, spoon over the remaining lemon & garlic oil

Category, ,

Ingredients

Spanish Lemon Chicken
 4 organic chicken breasts
 2 tsp Kosher salt
 1 tsp black pepper
 2 tsp garlic powder
 2 tsp smoked paprika
 ⅛ tsp cayenne
 4 cloves garlic, chopped
 ¼ cup olive oil
 2 lemons
Roasted Potatoes & Chorizo
 1 lb small yellow potatoes, diced into 1/8 pieces
 ¼ cup Chorizo, diced
 2 tbsp olive oil
 1 tsp Kosher salt
 ½ tsp fresh cracked black pepper
 ½ tsp garlic powder
 zest of 1/2 lemon

Directions

Roasted Potatoes & Chorizo
1

Preheat oven to 400

2

Season diced potatoes with olive oil, salt, pepper and garlic powder and toss

3

Add the zest of one lemon and toss in the chorizo

4

place on a large baking sheet

5

roast at 400 for 45 mins or until golden brown and cooked through

Spanish Lemon Chicken
6

Pat the chicken breasts dry with a paper towel

7

Season both sides of the chicken with salt, pepper, garlic powder, smoked paprika and cayenne and set aside

8

Heat 1/4 cup of olive oil over a medium/low flame and add in the chopped garlic

9

Cook for 1 minute

10

Add the zest of one lemon and juice of 2 lemons to the garlic oil

11

Season with a pinch of salt, stir, and remove from the heat

12

Pour the lemon and garlic oil into the bottom of a baking dish

13

Arrange the seasoned chicken on top of the lemon garlic oil and add lemon slices

14

Drizzle about 1/4 tsp of olive oil over the top of each chicken breast

15

Roast at 400 for 35- 40 minutes

16

If the chicken skin is not golden brown, broil for 2-3 minutes until the skin is crispy and golden brown

17

Allow the chicken to rest about 10 minutes before serving

18

Serve on a large platter with the potatoes and chorizo and garnish with fresh lemon slices and fresh parsley

19

To serve, spoon over the remaining lemon & garlic oil

Notes

Spanish Lemon Chicken w Potatoes and Chorizo
IngredientsDirections