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Sunday, May 12, 2019

Curry Lemon Chicken & Potato Bake

Juicy lemon herbed chicken and buttery potatoes.

  • Butter
  • Diced Potatoes
  • Salt & Pepper
  • Potatoes
  • Chicken Stock
  • Fresh Squeezed Lemon Juice
  • Thai Yellow Curry Paste
  • Cornstarch
  • Olive Oil
  • Rosemary
  • Thyme

  1. Preheat your oven to 350 degrees. Spread lots of butter all around some diced potatoes, season with salt and pepper, wrap them in foil individually then bake in the oven for about 35-45 minutes.
  2. When your potatoes are done take them out and set aside (leaving them in the foil). In a bowl mix together some chicken stock, fresh squeezed lemon juice, thai yellow curry paste, and cornstarch; set aside. 
  3. Heat a pan on medium high heat and add some oil. Season your chicken with salt, pepper, rosemary, and thyme Pan sear your chicken for about 5 minutes on all sides so it gets that nice brown char on the outside.
  4. While your chicken cooks heat a pot on medium high heat and add your chicken stock mixture, stir continuously until it reaches a nice sauce consistency.
  5. When your chicken has received a nice char transfer to the baking dish. Pour your stock into the dish and bake in the oven for about 20 minutes or until there is no pink inside your chicken. Plate and enjoy!
Recipe by Vance Harris

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