Where I come from, the meal is the result of reflection and study, menus are prepared in advance, timed to perfection. It is said, without the culinary arts the crudeness of reality would be unbearable.
Kate & Leopold
I wish that was how I approached meals, but it's really not. It's more like, oh, no, it's 4:30 and we usually eat at 5:30; what are we going to eat?
Which is why I love this recipe. I seriously take the chicken out of the freezer, thaw it while I'm peeling the potatoes, it takes that little forethought. From start to finish, the whole thing takes me less than an hour! It's one of those recipes that is delicious when you follow it, and delicious when you adapt it. I've used baby spinach instead of kale, even adding carrots to the potatoes when we were running low on other vegetables. I serve it by itself in bowls. Uncomplicated, satisfying, and easy: yum!
Click the read more below for the recipe
Lemony Roast Chicken with Potatoes and Olives
Adapted by me from a Woman's Day magazine recipe
- 1 can (or jar) green olives, drained
- 1 pound potatoes, cut into 3/4 inch pieces
- 1 lemon
- 4 chicken breasts, cut into 1 inch pieces
- 4 cups baby kale
- 2 teaspoons paprika
- 1 teaspoon oregano
- 3 tablespoons olive oil
- Salt and pepper to taste
- Preheat oven to 425 degrees. Line a large rimmed baking sheet with foil
- In small measuring cup, combine paprika, oregano, oil, salt, and pepper
- Place chicken, potatoes, and olives on baking sheet
- Pour paprika mixture over chicken mixture and stir to coat
- Roast in oven for 20-30 minutes, until potatoes are tender and chicken is cooked through
- Add kale on top and return to oven for 5-10 minutes
- Remove from oven and zest lemon over the whole thing, then squeeze half the lemon over
- Serve and enjoy