This recipe was inspired by Italian and Greek cuisine. Pesto is an Italian staple that originated hundreds of years ago. Read more about the history of pesto (and a great recipe for basil pesto) HERE. Lemon roasted potatoes, however, have Greek origins and are typically served with roasted lamb. But guess what?! It turns out the Italian and Greek dishes make a perfectly mouthwatering cohesive plate – so eat up, and enjoy!
Ingredients for the lemon roasted potatoes:
1 tablespoon melted butter
1 tablespoon extra-virgin olive oil
Juice from half of a lemon
3 garlic cloves, minced
1 pound potatoes
Salt and pepper
Ingredients for the chicken:
1 tablespoon butter
1.5 pounds chicken tenderloins or chicken breasts cut into strips
2 tablespoons chicken stock or water
1/2 cup cream (or may use half and half, although it won’t thicken quite as well)
1 tablespoon pesto
Salt and pepper
Preheat the oven to 400 degrees Fahrenheit.
For the potatoes, add the butter, olive oil, lemon juice, and minced garlic to a large bowl. Cut the potatoes into 1/2 inch chunks. Add the potatoes to the large bowl and season with salt and pepper. Coat the potatoes well, then add them to a cooking sheet that has been sprayed with a non-stick spray. If there is any sauce left in the bowl, pour it over the potatoes. Bake at 400 degrees for 30 minutes, turning half way through.
While the potatoes are cooking, you can cook the chicken and cream sauce. First, season the chicken with salt and pepper. Melt butter in a pan over medium heat, then add the chicken tenderloins. Cook the chicken for approximately 4 minutes per side over medium-high heat, or until cook throughout. Remove chicken and place on a plate; cover and set aside.
Deglaze the pan with chicken stock or water, then add cream and pesto. Stir mixture together and bring to a simmer until it is thickened (about one minute). Add the chicken back to the pan and coat well. Serve immediately. Any additional cream sauce is perfect over top of the lemon roasted potatoes!