Chicken and Potato Bake with Meyer Lemons

🧂 Ingredients

• 3 lbs split chicken breasts
• 2 lbs baby potatoes

  cut in half
• 2 cups Italian Salad Dressing
• 2 meyer lemons

  sliced thinly
• fresh rosemary

  optional
• 1 pinch coarse salt
• ½ cup water

  add if needed (I added about ½ cup around the thirty minute mark)

Instructions

• 1 Preheat oven to 425 degrees F.
• 2 Spray a 9 x 13 casserole dish with non-stick cooking spray.
• 3 Lay the chicken breast down in the dish, I put them towards the corners.
• 4 Add the potatoes and spread evenly in the dish.
• 5 Pour the dressing over top of the chicken and potatoes.
• 6 Lay lemon slices over the chicken and potatoes randomly.
• 7 If you want rosemary you can add it now, or just use it for garnish later. Some
  folks like rosemary, some don't. So it's a completely optional ingredient.
• 8 Place the casserole dish in the preheated oven. Cook for 55 minutes total.
  (Check the chicken at 30 minutes to make sure there's enough liquid, and stir
  the potatoes around. If you need more liquid you can add some water at this
  point. I baste everything at this point to keep the chicken moist. Slide the
  casserole dish back in the oven and cook for another 15 minutes. Check again by
  pulling the dish out of the oven and baste again, and move the potatoes around a
  bit. If you need some water add some. Slide back in and cook for another 10
  minutes.) The basting will really help. Don't be shy to add a little water if
  the dressing cooks off too quickly.
• 9 Remove from the oven. Discard rosemary.
• 10 Transfer everything to a big platter and serve family style, or just place the
  casserole dish on a heat resistant trivet on the table.
• 11 Serve with a big old lemon chicken loving smile!

Nutrition Info