We tried two new recipes again for dinner last night, Mediterranean Baked Chicken with Lemon and Hummus Mashed Potatoes, recipes eighteen and nineteen. The chicken was another recipe from Taste of Home and the hummus recipe was one that Gayle found and shared with me.
Mediterranean Baked Chicken with Lemon
1 cup olive oil
1/2 cup lemon juice
6 garlic cloves, minced
1 t salt
1 t dried thyme
1/2 t pepper
1/4 t ground allspice
1/4 t ground nutmeg
8 boneless skinless chicken breast halves (6 oz each)
3 medium lemons, thinly sliced
Spice Blend
2 t paprika
1/2 t garlic salt
1/2 t lemon-pepper seasoning
1/4 t ground allspice
1/8 t cinnamon
In a small bowl, whisk together the first eight ingredients until blended. Pour 1 cup marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 1 hour. Cover and refrigerate remaining marinade. Preheat oven to 350 degrees. Arrange lemon slices in two greased 11x7in baking dishes. Drain chicken, discarding marinade in bag. Place chicken over lemon slices. Mix spice blend ingredients; sprinkle over chicken. Drizzle chicken with reserved marinade. Bake chicken, covered, 35-40 minutes or until a thermometer reads 165 degrees.
This chicken turned out quite well. It looked pretty and tasted good. The hummus mashed potatoes were a great side to go with it. They were delicious and creamy without using any butter and I liked working with the Yukon Gold potatoes, they had a rich golden color.
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