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This recipe is from my good friend, Miriam Leah Schwartz. It violates every rule in the book, and usually creates at least one new rule each time I make it. But it’s a comfort food, and the best part is that it’s super easy and quick to make. Also…the kids sometimes eat it!
6–8 thick chicken cutlets, pounded flat
5 Yukon gold potatoes, chunked
2 tablespoons Gefen Olive Oil, divided
salt, to taste
pepper, to taste
3 cloves garlic, minced
1/4 teaspoon Gefen Oregano
2 teaspoons thyme (preferably fresh)
1 tablespoon Gefen Paprika
4 rosemary sprigs
6 lemon slices
2 handfuls of string beans, trimmed
Preheat oven to 350°F (175°C).
Place the chicken pieces in the center of the baking sheet. Drizzle with one tablespoon olive oil, and sprinkle with salt, pepper, minced garlic, oregano, and thyme (remove leaves from the sprig).
Place the potato chunks around the chicken (leaving some room for the string beans). Drizzle with remaining oil, and sprinkle with salt, pepper, and paprika. Place sprigs of rosemary between the chicken pieces and put lemon slices on top of each cutlet.
Bake for 25 minutes. Remove from oven and add the string beans to the pan, then season with some salt and pepper. Bake another 15–20 minutes.
Photography by Faigy Erdan
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