Feeling a little under the weather this week, I decided to whip up one of my favorite comfort meals: chicken and potatoes. These are both recipes that are easy to make and always turn out delicious.
The Lemon Rosemary Chicken is an adaptation from a recipe by my favorite Food Network cook, Barefoot Contessa. I stole the Twice Baked Potato recipe from my Grandma Gigi. Those potatoes are one of my biggest guilty pleasures. The recipe typically calls for Velveeta cheese, which is perfect for melting not to mention delicious, but I tried something new and used Cotswold cheese. While nothing beats Velveeta, Cotswold is a delicious orange cheese that blends onions and chives. It seemed like a perfect alternative for this dish.
Lemon Rosemary Chicken
Ingredients:
4 bone-in chicken breasts
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved
Directions:
Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper. Place the chicken in a glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for a least two hours. To prepare in advance, combine all ingredients the night before and allow to marinade overnight.
When ready to cook, preheat the oven to 400 degrees and bake for 45-50 minutes until skin is golden brown and chicken is cooked through. Sprinkle with salt and serve with lemon wedges.
Twice Baked Potatoes
Ingredients:
4 medium potatoes
1/3 c sour cream
1/2 cubed Velveeta or Cotswold
1 1/2 T butter
2 T chives or green onion
2 t minced onion
1/2 t salt
1/4 t pepper
These ingredients are meant to be used a guideline, you may need to add more or less depending on the size of the potatoes. You don’t want them dry but not too runny either, just smooth and fluffy.
Bake potatoes at 400 for 1 hour. Cool. Slice of tops and scoop out pulp. Mash and add remaining ingredients. Stuff shells, top w/ small strips of cheese. Bake at 425 for 15 minutes. Sprinkle with extra green onion and serve warm!
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