•
•
• With crispy chicken skin and a buttery lemon sauce this one-pot meal is the easy dinner recipe you're looking for.
• 1 tbsp olive oil

• 4 chicken thigh cutlets, skin-on

• 400g baby coliban (chat) potatoes, halved

• 375ml (1 1/2 cups) chicken stock

• 25g butter, at room temperature

• 1 tbsp plain flour

• 1 tbsp finely grated lemon rind

• 80ml (1/3 cup) fresh lemon juice

• Small fresh basil leaves, to serve

• Steamed green beans, to serve

• Select all ingredients

• Step 1

Heat the oil in a large deep frying pan over medium-high heat. Add the chicken, skin-side down, and cook for 8 minutes or until golden. Turn the chicken. Add the potatoes to the pan and cook, turning potatoes, for 5 minutes.

• Step 2

Add the stock to the pan and bring to the boil. Reduce heat to medium-low and simmer, covered, for 20-25 minutes or until chicken and potatoes are cooked through.

• Step 3

Meanwhile, combine butter and flour in a small bowl.

• Step 4

Remove chicken from the pan. Add lemon rind and juice to the pan and stir to combine. Add flour mixture to sauce and whisk until smooth and combined. Return chicken to pan and bring to the boil. Boil for 1 minute or until thickened.

Scatter over the basil serve

 

[Babybird]

•
•
• With crispy chicken skin and a buttery lemon sauce this one-pot meal is the easy dinner recipe you're looking for.
• 1 tbsp olive oil

• 4 chicken thigh cutlets, skin-on

• 400g baby coliban (chat) potatoes, halved

• 375ml (1 1/2 cups) chicken stock

• 25g butter, at room temperature

• 1 tbsp plain flour

• 1 tbsp finely grated lemon rind

• 80ml (1/3 cup) fresh lemon juice

• Small fresh basil leaves, to serve

• Steamed green beans, to serve

• Select all ingredients

• Step 1

Heat the oil in a large deep frying pan over medium-high heat. Add the chicken, skin-side down, and cook for 8 minutes or until golden. Turn the chicken. Add the potatoes to the pan and cook, turning potatoes, for 5 minutes.

• Step 2

Add the stock to the pan and bring to the boil. Reduce heat to medium-low and simmer, covered, for 20-25 minutes or until chicken and potatoes are cooked through.

• Step 3

Meanwhile, combine butter and flour in a small bowl.

• Step 4

Remove chicken from the pan. Add lemon rind and juice to the pan and stir to combine. Add flour mixture to sauce and whisk until smooth and combined. Return chicken to pan and bring to the boil. Boil for 1 minute or until thickened.

Scatter over the basil serveView attachment 31154

Feeds 4 small eaters or2 big eaters
Could not get calories for this dish

 

[Suzanne rose]

Feeds 4 small eaters or2 big eaters
Could not get calories for this dish

Ok you got this recipe from Taste . It serves 4. You need to click on the nutrition chart to get it. Not that hard.

NUTRITION PER RECIPE​

% Daily Value#

Energy	2187 kj (523cal)	25%
Protein	25.8g	52%
Total Fat	34.7g	50%
Saturated	10.4g	43%
Cholesterol	0.1g	-
Carbohydrate Total	26.6g	9%
Sugars	2.9g	3%
Dietary Fiber	2.0g	7%
Sodium	496.7mg	22%
Calcium	25.1mg	3%
Magnesium	47.9mg	15%
Potassium	706.7mg	-
Iron	1.6mg	13%
Zinc	2.1mg	18%
Phosphorus	272.7mg	27%
Vitamin A	102.4μg	14%
Vitamin C	18.5mg	46%
Niacin B3	8.9mg	89%
Vitamin B6	1mg	63%
Folic Acid B9	29.3	15%
Vitamin B12	0.8μg	40%
Vitamin D	0.1μg	1%
Vitamin E	1.4mg	14%
Vitamin K	10.9μg