Chicken with Pecorino and Lemon
We love meals using ingredients that can all be cooked on the same baking sheet. For this recipe, some potatoes and squash wedges cook first, then chicken breast halves are added, coated in a mixture of mayonnaise, pecorino romano cheese and lemon juice. You’ll get tender, juicy chicken. Delicious!
Ingredients
- 1 garlic clove, chopped
- 1 lemon, zest finely grated
- 3 tbsp (45 ml) lemon juice
- 1/4 cup (20 g) fresh Pecorino or Parmesan cheese, grated, plus more for serving
- 2 tbsp (30 ml) mayonnaise
- 1 1/2 tsp ground fennel seeds
- 1/2 tsp black peppercorns, crushed
- 1 1/2 lb (675 g) boneless, skinless chicken breasts (about 4 small breasts)
- 2 large potatoes, scrubbed clean, cut into rounds about 1/2 inch (1 cm) thick
- 1 small acorn squash, seeded and cut into 12 wedges
- 2 tbsp (30 ml) olive oil
- Dill, finely chopped, for serving
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- In a large bowl, combine the garlic, lemon zest, 1 tbsp (15 ml) of the lemon juice, the cheese, mayonnaise, fennel seeds and black pepper. Season with salt. Add the chicken and toss well to coat. Let marinate while you cook the vegetables.
- Meanwhile, on a non-stick or foil-lined baking sheet, combine the potatoes, squash, remaining lemon juice and the oil. Season with salt and pepper. Bake for 15 minutes.
- Remove the baking sheet from the oven. Push the vegetables away from the centre of the baking sheet. Place the chicken mixture at the centre of the baking sheet. Continue to bake for 15 minutes.
- Finish cooking under the broiler for 4 to 5 minutes or until the chicken is cooked through and nicely browned. Sprinkle with the dill and more cheese.
We love meals using ingredients that can all be cooked on the same baking sheet. For this recipe, some potatoes and squash wedges cook first, then chicken breast halves are added, coated in a mixture of mayonnaise, pecorino romano cheese and lemon juice. You’ll get tender, juicy chicken. Delicious!