Martha Stewart's September 2011 issue of Living surprised me with this recipe from the feature Easy One-Pan Dinners.
A couple of adjustments to the magazine's recipe results in a much better fusion of flavors, but keeps the process easy enough for a weeknight dinner.
- Use water instead of chicken stock
- Either pierce or slice the potatoes
- Baste the chicken while it bakes.
- Don't overcrowd the pan
This dish is new to me because I hadn't cooked with whole lemons before. Leftover pan gravy over rice or a baked potato makes a quick and satisfying lunch.
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