We are big fans of this Easy Lemon Chicken with Roasted Potatoes Meal from Sunbasket meal delivery. It’s super easy, absolutely delicious, and when it comes to cooking, it doesn’t get more convenient than Sunbasket !
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SUN BASKET: Perfect for Couples or Families!
We completely look forward to the days our Sunbasket box arrives on our doorstep! Each box contains three nights of fresh, healthy, perfectly portioned gourmet meals for two or four. Yep, Sun Basket also has family plans now!
Easy, Convenient, and Less Expensive!
Simply open up the box, pull out the ingredients, do a little slicing and dicing and in 20-30 minutes you’ll enjoy an incredibly delicious meal. Another perk, you don’t have to go to the store! And honestly, for the two of us, havingSunbasket delivery is cheaper than if we went to the store and bought everything ourselves. Right now Sunbasket meal delivery is $6.16 per serving!
Sunbasket kicked off 2019 with a few fabulous changes that offer more ways to have your Sunbasket , your way. But of course they still have your favorite traditional, Paleo, and Gluten free options available too!
- NEW: More recipes: Now, Sun Basket is serving up 18 recipes to choose from every week! Never get bored with eating clean.
- NEW: Introducing 3 new meal plans:
- Vegan: Going plant-based has never been easier. Enjoy creative meatless recipes with seasonal organic produce, plant-based proteins, and our house-made signature sauces.
- Pescatarian: Perfect for those who want to eat a plant-focused diet with a healthy dose of wild-caught seafood. We only use seafood listed as Best Choice or Good Alternative by the Monterey Bay Aquarium Seafood Watch program.
- Mediterranean: Modeled after one of the world’s healthiest diets, with seasonal produce, lean meat & wild-caught seafood paired alongside whole grains, healthy fats, and fresh herbs.
GET $30 OFF YOUR SUN BASKET ORDER! ORGANIC INGREDIENTS FROM THE BEST WEST COAST FARMS AND EASY, HEALTHY RECIPES DELIVERED WEEKLY.
About This Meal: Sun Basket Calls it Mrs. Scorcese’s Lemon Chicken
This meal is a collaboration between Sunbasket and Rustic, the Sonoma County restaurant of film legend Francis Ford Coppola. One of our favorite recipes at Rustic is the lemon chicken inspired by Martin Scorsese’s mother. The chicken is drowned in lemon juice with fresh oregano, and cooked to a golden brown.
The Recipe: Easy Lemon Chicken with Roasted Potatoes
This meal is a collaboration between Sun Basket and Rustic, the Sonoma County restaurant of film legend Francis Ford Coppola. One of our favorite recipes at Rustic is the lemon chicken inspired by Martin Scorsese’s mother, whom Francis visited with often. The chicken is drowned in lemon juice with fresh oregano, and cooked to a golden brown.
- 3/4 pound new potatoes (white, rose or yukon gold work well)
- 1 sprig fresh rosemary
- 1/2 pound baby broccoli (broccolini)
- 3 tablespoons extra virgin olive oil
- 10 ounces boneless chicken thigh pieces
- 1 lemon
- 2 medium shallots
- 1 teaspoon fresh garlic, grated or minced
- 1 teaspoon fresh oregano
- 1/4-1/2 teaspoon red chili flakes (note: red pepper flakes lose potency over time, so if yours aren't fresh you may want to add a bit more)
- 1 cup chicken broth
- 1/4 cup white wine (white grape juice or water for my paleo/whole30 friends)
Heat the oven to 425ºF.
Scrub the potatoes; cut them into quarters.
Trim the ends from the baby broccoli, strip the rosemary leaves from the stems; coarsely chop the leaves. Set aside.
On one end of a sheet pan, toss the potatoes and rosemary with 1 tablespoon olive oil, bake for 20 minutes.
Peel and finely chop the shallots.
Finely chop, press, or grate enough garlic to measure 1 teaspoon.
Strip the oregano leaves from the stems; coarsely chop the leaves
After potatoes have cooked for 20 minutes, remove pan from oven add the baby broccoli with 1 to 2 teaspoons oil and toss. Season the broccoli and potatoes with salt and pepper. Place back in the oven and roast until tender and lightly browned, another 15 minutes or so.
Transfer chicken to a plate; pat dry with a paper towel. Cut thighs in half, season generously with salt and pepper.
Thinly slice half the lemon; juice the other half and set aside for finishing the dish.
In a large frying pan over medium-high heat, warm 1 tablespoon olive oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through (3 to 5 minutes a side). Transfer to a plate.
Add the lemon slices to the pan; cook until browned on one side, 2 to 3 minutes. Transfer to the plate with the chicken; do not clean the pan.
In the same pan used for the chicken, if dry, add 1 to 2 teaspoons olive oil and warm over medium heat. Stir in the shallots, garlic, oregano, and as many chili flakes as you like. Season with salt and pepper and cook until fragrant, 1 to 2 minutes.
Add ¼ cup white wine (or water) to the shallot mixture; bring to a boil, loosening any browned bits. Simmer for 2-3 minutes. Add the broth, bring to a boil for 3 minutes. Add chicken, and lemon slices; bring to a simmer. Cook at a vigorous simmer until the chicken is cooked through, 4 minutes or so. Stir in the lemon juice; season to taste with salt and pepper.
Remove vegetables from oven when they are browned and slightly crispy, plate. Add chicken and pour sauce over the top!
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