Lemon Rosemary Chicken

3 chicken breasts
1 tablespoon olive oil
1 onion, chopped,
4 small red potatoes, chopped
2 carrots, chopped,
1 lemon, cut into chunks*
Sprigs of rosemary, torn apart
1 garlic clove, minced
1 cup chicken stock
Salt and pepper to taste

In a large wok-type pot or Dutch oven sear the outsides of the chicken breasts in oil. Add onion, potatoes, carrots, and lemon. Cook for a few minutes on high and add chicken stock, rosemary, garlic, salt, and pepper. Simmer on medium-low for an hour or until chicken is cooked through and vegetables are tender. Stir occasionally. Serve with a little rice or with rolls.

I find that the beauty of cooking something like this is that you can add anything you have in your vegetable drawer or modify it to your tastes. Experiment; that is my only request. :)

*I seeded the lemon and after the chicken was cooked the lemon rinds were soft as they had been simmering in the chicken stock for an hour. I didn’t eat them and picked them out though you could eat them; more vitamin C, no?

I made this up last night for my mom and dad’s anniversary and they loved it. It has a tangy lemon-rosemary sweet taste that is not to overpowering.

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