Chicken with Lemon and Herbs

A couple of weeks ago, I was scourging through the recipes on Gwyneth Paltrow's website, GOOP, when I came across this recipe. Now, most of the recipes on her website are upscale, expensive ingredients, and take long periods of time and concentration to create. This recipe, on the other hand, is quite simple.

On the GOOP website, Paltrow also added a video of making the recipe, which you can see here: http://goop.com/newsletter/44/en/

There are slight modifications to the recipe I made for my family. For my recipe, it is more towards your individual tastes. I like the different herbs and being able to taste the lemon in the chicken, so I add more than others may.

Ingredients

3-4 Chicken pieces (i.e. breasts, thighs, tenders)

Lemon juice (3 - 5 Tbsp)

1 large teaspoon garlic

Rosemary, sage, thyme

Salt/Pepper

3 Tbsp Olive Oil

Small potatoes, carrots, celery, mushrooms

Heat oven to 450 degrees F.

Begin boiling water, with a little salt added.

Take the chicken pieces (thawed) and place into a casserole dish. Using your own judgement, lightly dribble lemon juice over the chicken pieces. Toss the garlic, rosemary, sage and thyme over the chicken pieces, smoothing everything around with a spoon. (I try to get a bit of the lemon juice and herbs under the chicken as well).

Salt and pepper the chicken to your taste, then dribble enough olive oil to cover the chicken.

Taking however many small potatoes (mini, red, fingerling, etc), wash and if you want, peel them. Peel the carrots and cut them down to a minimal size. Once the water begins to boil, add the potatoes and carrots, boiling for 8 minutes.

While the potatoes and carrots are boiling, prepare the celery and mushrooms. Wash and cut the celery; wash and cut the ends of the mushrooms off.

Once the 8 minutes are up, drain the water from the pan and, using a lid, shake the potatoes and carrots. (According to the video, it makes them more crisp. I am not sure if it does, but it is kind of fun to do)

Add everything into the casserole dish and drizzle olive oil (about 3 Tbsp) over.

Put the casserole dish, with the lid on, for 20 minutes; then, take the lid off for another 20 minutes until the chicken is done.

Cool, Serve, and Enjoy!