Easy Roasted Lemon Pepper Chicken & Potatoes
I’m a mean pseudo-stepmom (we’re not married, but we live together, so…). Most nights, I do not cook for my boyfriend’s son. He is forced to fend for himself.
Why, you may ask, would I be so unkind? Well, Morgan is about the World’s Pickiest Eater and I mean that sincerely. Not only is he uber-picky, but he’s fickle too. On some nights, he will refuse to eat things that he normally loves – pizza, for instance. If he’s not in the mood, you can just take your meal and….well, you know.
After struggling to find things to cook that we would enjoy AND he would eat, I finally gave up. I stopped trying to get him to eat veggies. I stopped complaining about the junk food. Now, I’m happy if he will just eat. If it happens to be boxed mac ‘n cheese and corn dogs all the time, well, at least it’s something. Plus I am now free to cook things that Bill and I enjoy without having to worry about Morgan at the same time.
He is 17, after all. He can make his own dinner.
Some recipes, however, call even to the World’s Pickiest Eater. Chicken is almost always a winner. Chicken seems to be one of those things that almost everyone likes (or will at least tolerate). And juicy, flavorful chicken can be so very satisfying. When it’s also quick and easy to make – what can I say? I’m all over it!
I have to tell you; I was so excited yesterday before I made this meal. I had picked up some purple potatoes recently. I had been watching for them for months, hoping to try some out so when I saw them, I snatched them right up! I had these visions of gorgeous pictures of chicken with rich purple potatoes and bright green broccoli.
But then, I sliced the potatoes. They weren’t really purple, just purple-skinned. I was so disappointed! So, I am still on the lookout for real purple potatoes. Anybody know where to get them in the Houston area?
Even with just regular potatoes, this is a very easy, delicious and healthy meal. Throw it together in just a few minutes and relax while it roasts. Then sit back with a satisfied smile while all the carnivores dig in.
- 1 to 1 1/2 pounds potatoes, sliced 1/4″ thick
- 1 medium onion, thinly sliced
- Olive oil cooking spray
- 6 large chicken drumsticks, skin removed
- 2 teaspoons Kosher salt, or to taste
- Freshly ground black pepper
- Lemon pepper to taste
- 1 teaspoon paprika
Preheat oven to 450. Spray a large roasting pan thoroughly with cooking spray. Add sliced potatoes and onions, spray with olive oil, season with salt and pepper and toss to coat. Spread in an even layer.
Lay chicken on top of vegetables. Season with salt, lemon pepper and half of paprika. Turn chicken over and season other side.
Cover pan with foil and roast chicken in upper third of oven for 20 minutes. Remove the foil and roast for another 30 minutes until chicken is cooked through and potatoes are tender.
Nutritional Info calculated with BigOven Recipe Software
|Fat: 2g, Sat Fat: 1g|