Lemon, chicken and potatoes. So nice I made it twice. D36 and D38.
I found an orphan lemon, and had chicken thighs left, and a couple small potatoes so I used half the lemon one day, and the other half a day later. It is actually surprising how long a lemon or lime will hold up if left in their ‘original packaging’ without being cut. Most people would have looked at this hard, dry lemon and just tossed it. Surprise! Look inside!
Potato and lemon seems unlikely, but it is common in northern Italy, Greece, and parts of the Mediterranean. Italians were certainly eating potatoes long before they had tomatoes. Peel and slice the potato. Look at how hard and dry that lemon looks on the outside! I certainly won’t be getting any zest from this one. But look inside! The oils in the peel protect it. Still juicy! Put the chicken and potatoes on the little sheet pan. Cover everything with olive oil and squeeze 1/2 the lemon over everything.
Sprinkle on Italian seasoning, and lemon pepper.
Bake at 400 for 30 minutes. The potatoes soak up the lemon, and then the oil makes them crisp on the edges.
I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.
