Some say there are only two seasons in New York – that we seem to instantly transition from a frigid cold that requires layers so thick that we all look like the Michelin Man to a sweltering heat that turns us into an angry mob brimming with red-faced sweaty misery.
But, the truth is, New York is occasionally blessed with absolutely stunning weather: sunny, cloudless, jacket-free, Springtime perfection. And since every New Yorker knows that these days are few and far between, we all collectively get up, walk away from whatever shiny screen we are looking at, and go find a tree to sit under.
This weekend was just beautiful. Running an errand was met with anticipation because it meant having the opportunity to go outside.
Car loudly honking? Kid screaming in his stroller? Crazy guy walking a little too close to you? Whatever, it’s sunny. The flowers have bloomed. No one is wearing a coat.
I spent most of my time outside this weekend and the sun drained all of my desire to cook. Luckily, Logan had planned to make his lemon chicken with red potatoes, probably the only thing that could coax me inside. He has made this dish a number of times in the past and it’s always a winner with its lemony earthy goodness.
Lemon Chicken with Red Potatoes
1 whole bone-in chicken breast, approximately 2 pounds, cut into four pieces by separating the tenders from the breasts
3/4 pound red potatoes, roughly chopped
Juice of 1 lemon
1/4 cup olive oil
2 teaspoons ground oregano
1/4 teaspoon ground parsley
1/4 teaspoon ground thyme
1/2 teaspoon salt plus more for seasoning the chicken
Preheat the oven to 375 degrees.
In a bowl, mix together the potatoes, salt, parsley, thyme, and 1 teaspoon of oregano
Season the chicken on both sides with salt and sprinkle the remaining 1 teaspoon of oregano on the top side. Place chicken on to baking sheet.
Pour the potato mixture on to the baking sheet. Pour the olive oil and lemon juice over the chicken and potatoes.
Bake for 50-60 minutes or until potatoes are tender.