Lemon Thyme Chicken and Potatoes

As I mentioned in Monday, this week's meals are all about cleaning out the fridge before we leave on vacation. I made up last night's dinner because I wanted to use up two chicken breasts, a lemon and three potatoes. At first I thought of doing an Asian style lemon chicken (and leaving the potatoes for another night) but, then I went a whole different direction.

What I ended up with was a stove top, one pot meal of chicken and potatoes cooked in a gravy seasoned with lemon, thyme and a little rosemary. I love that bit of tang the lemon adds. The flavors are very reminiscent of a classic way to roast a chicken. This is comfort food at its best and easiest.

Lemon Thyme Chicken and Potatoes
Next time I make this I'll add some frozen peas in during the last 5 - 10 minutes of simmering. I think they will add good flavor and color plus, then it'll really be a one pot meal.

1 lemon
1 T olive oil
2 boneless, skinless chicken breast, cut into bite-sized pieces
salt and pepper
2 cloves garlic, minced
1 t dried thyme
1/2 t dried rosemary
3 medium yukon gold potatoes, peeled and cut into 1/4-inch slices
1 1/2 c chicken stock
2 T all-purpose flour

Zest the lemon until you have 1/2 teaspoon. Then peel or cut the skin off the lemon. Cut the lemon into slices, cut the slices in half.

Season the chicken with a little salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken, garlic and lemon slices. Sauté until the chicken is cooked on the outside. Stir in the lemon zest, thyme and rosemary. Add the potato slices and chicken stock. Sprinkle the flour over the top and stir in. Bring to a boil. Cover, reduce heat and let simmer for 20 minutes. Remove the cover and let simmer another 10 minutes until the sauce has reduced to a thick gravy and the potatoes are soft.

Makes 2 servings

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