I was originally suppose to make French-Style Roast Chicken from my Weight Watcher’s cookbook but as I got everything out, I discovered that I didn’t buy any fryers, nor do I have Herbs de Provence. In fact, I don’t even know what that is! (runs off to Google…) So I decided to improvise and take a bit of this and that from the recipe and make my own dish… and it actually turned out! lol
We’ll call this Citrus Roasted Chicken because… well, I used citrus to season it. Novel idea, eh? Yeah, I’m not real creative when it comes to names and titles. 🙂
[Tweet “#Weight Watchers Citrus Roasted Chicken”]
- Grated zest of 1 lemon and 1 orange
- 1 tsp Olive Oil
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- 4 Chicken Breasts
- 1 Lemon, sliced thinly
- 1 Orange, sliced thinly
- 1 tsp Rosemary
- 6 Red Potatoes, large ones or several more smaller ones, chopped
- 1 large Tomato, chopped
- Preheat oven to 400 degrees. Take half of the lemon and orange slices and spread on the bottom of a 9×13 pan.
- Mix the lemon and orange zest with salt, pepper, rosemary and olive oil in a small bowl and rub onto chicken breasts.
- Place chicken breasts in pan, on top of the lemon and orange slices. Take the remainder lemon and orange slices and place on top of chicken breasts. Bake chicken until meat thermometer reads 165 degrees.
- Take your chopped potatoes and tomatoes and spread around the baked chicken breast. Season with additional salt and pepper and place back in the oven until potatoes are tender.
- Remove from oven and let stand for 5 minutes or so. Remove orange and lemon slices (toss). Serve with pasta and greens.