Lemon Chicken with Potatoes and Tomatoes Recipe

Name: Lemon Chicken with Potatoes and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fresh lemon juice, plus 1 lemonpeeled, seeded and diced; 1/4 cup water; 1 tablespoon Dijon mustard; 1/4 cup finely chopped parsley; 2 skinless, boneless chicken breast halves (about 7 ounces each); 3/4 pound Yukon Gold potatoes, peeled and cut into 3/4-inch dice; 2 tomatoes, cut into 1-inch dice; 1 small sweet onion, such as Vidalia, cut into 1/2-inch dice; 1 garlic clove, minced; 2 tablespoons snipped chives; 2 thyme sprigs; 2 tablespoons extra-virgin olive oil; Salt and freshly ground pepper

Servings: persons

1/4 cup fresh lemon juice, plus 1 lemonpeeled, seeded and diced
1/4 cup water
1 tablespoon Dijon mustard
1/4 cup finely chopped parsley
2 skinless, boneless chicken breast halves (about 7 ounces each)
3/4 pound Yukon Gold potatoes, peeled and cut into 3/4-inch dice
2 tomatoes, cut into 1-inch dice
1 small sweet onion, such as Vidalia, cut into 1/2-inch dice
1 garlic clove, minced
2 tablespoons snipped chives
2 thyme sprigs
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper

1
In a small glass baking dish, combine the lemon juice with the water, mustard and 2 tablespoons of the parsley.
2
Add the chicken and turn to coat.
3
Cover and let stand at room temperature for 1 1/2 hours.
4
Meanwhile, preheat the oven to 400.
5
In a medium baking dish, toss the potatoes with the diced lemon, tomatoes, onion, garlic, chives, thyme, 1 1/2 tablespoons of the olive oil and the remaining 2 tablespoons of parsley.
6
Season with salt and pepper.
7
Bake the potatoes for about 40 minutes, or until tender.
8
Preheat the broiler.
9
Transfer the chicken breasts to a small baking sheet and brush with the remaining 1/2 tablespoon of olive oil.
10
Season with salt and pepper and broil 8 to 10 inches from the heat, turning once, until golden and cooked through, 12 to 14 minutes.
11
Transfer to a cutting board and let rest for 5 minutes.
12
Broil the potatoes for about 2 minutes, or just until golden.
13
Thinly slice the chicken.
14
Spread the potatoes on plates, top with the chicken and serve.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup fresh lemon juice, plus 1 lemonpeeled, seeded and diced, 1/4 cup water, 1 tablespoon Dijon mustard, 1/4 cup finely chopped parsley, and more.

Yes, Lemon Chicken with Potatoes and Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Chicken with Potatoes and Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions