One-Pan Lemon Chicken Breast Recipe
Chicken breasts with potatoes and carrots cooked in olive oil with tarragon/estragon herb.
Ingredients
- 4 chicken breast
- 10 potatoes halved
- 2 carrots sliced
- 1½ tbsp dry oregano
- 2 tbsp estragon optional
- 1½ tbsp honey
- 1½ tbsp mild mustard
- 200 grams vegetable stock
- ½ cup olive oil
- salt
- pepper
- 2 lemons 1 lemon is for slicing and the other lemon is for lemon juice.
Instructions
- Preheat oven to 180c Wash and peel potatoes and carrots. In a large bowl add the potatoes and carrots slices. Pour the olive oil over the potatoes and drizzle the dry oregano, salt and pepper.
- Pat down the Chicken Breasts before adding any herbs and spices. Sprinkle lemon juice first and then drizzle the estragon on all sides of the chicken breasts
- In a medium-sized bowl combine the mild mustard, honey, lemon juice,, and vegetable stock. Whip until the sauce has slightly thickened.
- Pour the sauce over the chicken, potato and carrots. Slice one lemon and garnish the chicken or potatoes.
- Cook until potatoes and chicken breasts are soft and are easily pierced with a knife or fork. Serve hot
