Lemon Pepper Chicken and Onion Roasted Potatoes

Here is another "healthy" Ratto favorite. We eat it at least once a week.

Lemon Pepper Chicken
Matt Ratto

2 Chicken Breasts
1 T. Olive Oil
Pinch of Thyme
Salt and Pepper
Juice of 1 Lemon

Cut thawed chicken in half through the middle (butterfly) and lay out on a cutting board. Cover the chicken with plastic wrap or wax paper and beat the ever loving tar out of it with a tenderizer (glass jar/cup works pretty well). Season both sides with thyme, salt, and pepper.

Heat olive oil in skillet over medium high heat. Add the chicken to the pan and cook on one side, approx. 2-3 minutes. Turn the chicken and add the lemon juice to the pan and allow the chicken to finish cooking, approx. 1-2 minutes.

Serve with Onion Roasted Potatoes and coleslaw. We get the package of Fresh Express coleslaw and only add half the dressing. I used to hate coleslaw, but now I can't get enough of it.


Onion Roasted Potatoes
Modified by Matt Ratto

2 Lbs Red Potatoes
1 package Lipton Onion Soup Mix
1 tsp Thyme
1 tsp Marjoram
¼ tsp Pepper
1 T. Olive Oil
1 T. Butter, melted (optional, I think they taste fine without it)

Preheat oven to 450 degrees

Spray roasting pan thoroughly with cooking spray. Cut the potatoes into bite sized pieces and set aside. Combine all other ingredients then add the potatoes to the party and toss to coat. Transfer potatoes to the pan and roast for about 45 minutes until tender and golden brown.