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Ingredients
| russet potatoes: 3 whole potatoes (quartered) |
| olive oil: 5 Tbl |
| garlic: 9 cloves (peeled and minced) |
| fresh sage (chopped): 2 Tbl (chopped) |
| lemons: 1 |
| onions: 1 (chopped) |
| chicken breasts: 2 breasts |
Garlic Lovers Chicken and Potatoes
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
2 serving(s)
Tags
- Make a marinade by slicing the lemon in half and squeezing its juice into a bowl, add 2 tbs olive oil and about half the garlic.
- Run a sharp knife along the length of the chicken breast, almost cutting the meat in half.
- Spread the olive oil mixture on the inside of the breast, wrap it in cling film and put in the fridge for at least 20 minutes.
- Meanwhile, take potatoes and boil them in a saucepan for 10-15 minutes or until nearly cooked through.
- When potatoes are parboiled, remove them from pot and rinse with cold water until cooled.
- Peel if desired and cut quarters into slices.
- Heat remaining oil in frying pan and add garlic, onion and potatoes.
- Squeeze juice from remaining half lemon over potatoes, sprinkle with sage and leave to cook for about 5 minutes, turning every once in a while.
- Pile potatoes onto serving plates and put chicken in the frying pan.
- Cook until done, turning as needed.
- If you want a lower fat option, the chicken can also be grilled in the oven.
- Put chicken on plate and serve, with a salad on the side if you're really hungry!