One of my New Year’s resolutions was to curb my grocery spending and be a bit more conscious of what I’m spending my hard-earned money on.
Yes, I plan. Yes, I make a menu and shop from my grocery list and avoid impulse buys.
I will admit I’m not always great about shopping the sales. So, I’ve changed my strategy a bit, and instead of planning my menus on Sunday, I do it on Wednesday when Brookshire’s sales are announced.
This week, there’s chicken leg quarters on sale, and these are super economical. You get so much bang for your buck. Now that I’m feeding two teenage boys, I need all the grocery help I can get.
I also love a one-pan meal; it’s less for me to clean up after dinner!
One-Pan Lemon Chicken and Potatoes
1 1/2 lbs honey gold potatoes (or small roasters)
3 lbs bone-in (skin-on) chicken leg quarters
1/2 cup freshly squeezed lemon juice
1 Tbs lemon zest
salt and pepper
1 Tbs dried oregano
3/4 tsp garlic powder
1/4 cup chicken broth
1/8 cup olive oil
1 tsp coarse mustard
Preheat oven to 400° F. Quarter the potatoes. Place half of potatoes on bottom of a sturdy roasting pan. Arrange the chicken on top; add remaining potatoes. Season with salt, pepper and oregano.
For the sauce, combine lemon juice, zest, salt, pepper, oregano, garlic powder, broth, mustard and olive oil; whisk well to combine. Pour over chicken and potatoes in the baking dish.
Cook for 20 minutes, uncovered. Lower the oven temperature to 375° F, and cook for another 20 to 25 minutes or until chicken reaches 160° F.
For a crispier skin, broil chicken for a few minutes after it has reached the correct internal temperature.
Nutritional Information: Calories Per Serving: 838, Calories from Fat: 291, Fat: 32 g (8 g Saturated Fat), Cholesterol: 303 mg, Sodium: 357 mg, Carbohydrates: 29 g, Fiber: 5 g, Sugar: 3 g, Protein: 102 g.
View this recipe to print or add items to My Shopping List.