(62-64) Orange Glazed Chicken, Lemon-Roasted Potatoes, Oregano Green Beans

 

This slideshow requires JavaScript.

 

Orange Glazed Chicken

4 boneless chicken breasts
Vegetable cooking spray
1 1/2 teaspoons coarsely ground pepper
1/2 teaspoon salt
1 cup orange marmalade
2 tablespoons mustard
2 teaspoons fresh or dried rosemary
2 tablespoons all-purpose flour
2 cups chicken stock

Place chicken in a baking dish.  Rub with pepper and salt.  Heat marmalade over low heat until melted. Add mustard and rosemary, stirring until blended. Pour mixture over chicken.

Bake at 375° for 1 hour. Cover with foil; let stand 10 minutes.

 

Lemon-Roasted Potatoes

3 tablespoons olive oil
1 1/2 tablespoons butter
3 pounds small Yukon gold or red potatoes, peeled
1/4 cup lemon juice
4 teaspoons chopped fresh thyme
3/4 teaspoon salt
1/2 teaspoon pepper

 

Preheat oven to 400°. Cook olive oil and butter in a skillet over medium heat, stirring constantly, 3 to 4 minutes or until butter begins to turn golden brown. Remove butter mixture from heat, and add peeled potatoes, tossing gently to coat.
Spread potatoes in a single layer in a 15- x 10-inch jelly-roll pan.
Bake at 400° for 40 to 45 minutes or until potatoes are golden brown and tender, stirring twice. Transfer potatoes to a large serving bowl, and toss with lemon juice, chopped fresh thyme, salt, and pepper until well coated. Serve potatoes immediately.
Oregano Green Beans
2 cups onion, chopped
2 tablespoons olive oil
1 garlic clove, minced
1 pound green beans, trimmed
2 cups tomatoes, diced
1/2 cup vegetable broth
1 tablespoon fresh oregano, chopped
1 tablespoon fresh parsley, chopped
3/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon fresh lemon juice
1/2 cup feta cheese
Sauté onion in hot oil in a Dutch oven over medium heat 8 minutes or until tender.  Add garlic; cook, stirring often, 4 minutes or until garlic is tender and golden brown.  Add beans and next 6 ingredients; bring to a boil.  Reduce heat to low; cover and simmer 10 minutes or until beans are tender.  Stir in lemon juice.  Transfer to a serving dish; sprinkle with feta.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: