Roasted Lemon Chicken Regale

Roasted Lemon Chicken Regale

For the meat and potatoes lovers in your life, satisfy them with this elegant casserole. It is comfort food at its best.  I serve this one-dish-meal in individual soup bowls to garner all the lemony sauce.  Often the night before, I’ll prepare the chicken and vegetables and toss together, refrigerate and bake the next evening. You can easily double the recipe to feed a crowd or have leftovers that re-warm very well. And you get a great meal for four out of just one chicken breast and one potato, very affordable.

1 chicken breast, cut into 1” pieces

1 potato, unpeeled, cut into 1” pieces

1/2 onion, cut into wedges                                                          

1/2 red bell pepper, cut in 1” pieces

1 garlic clove, sliced

1/2 lemon, sliced or cut in wedges

1/4 cup fresh parsley, roughly chopped (optional)

Sauce:

1/4 cup olive oil

1 teaspoon paprika

1 teaspoon salt

½ teaspoon pepper

Juice of a lemon

In a large mixing bowl, combine the raw chicken, potatoes, onion, bell pepper and sliced garlic.  In a small mixing bowl, whisk together the oil, paprika, salt, pepper and lemon juice.  Pour the sauce over the chicken mixture and carefully toss.  Arrange the chicken and vegetables in a large baking dish coated with cooking spray.  Scatter the sliced lemon on top and bake at 450 for 20 minutes and stir once.  Bake an additional 20 minutes.  Remove from oven and cool for 5 minutes.  To serve, sprinkle the parsley on top and if desired additional lemon juice.  Serves 4.