Tasty Tuesday | Chicken with Lemon Pan Sauce & Roasted Sweet Potatoes



I feel like its been forever since I have actually cooked anything that wasn’t in my normal repitoire but I am really trying to get everyone to eat a little healthier around here and that means tasty food – they don’t really care if its good for you honestly. So I basically googled baked chicken and came up with a handful of recipes and decided to put them together into what I wanted. And I am roasting sweet potatoes which I would love to get to love but so far I haven’t. We shall see if tonight gets me a little closer.

1/4 cup parsley (dried or fresh)

a tablespoon of thyme (dried or fresh)

dash of chives

a few tablespoons of minced garlic

tablespoon of lemon juice or a little bunch of lemon zest/peel


1/2 cup chicken stock (I actually had some homemade chicken stock from leftover chicken roasting that I have been keeping and using)

Olive oil or butter


I put a few tablespoons of Olive Oil in a pan and arranged about 2 lbs of chicken-cooked on med-high heat for about 5 minutes on each side. Take out and add chicken stock with burner still on high-it should sizzle but that way you are getting all those chicken bits from the bottom to get more flavor. Then I added a small pat of butter and the rest of the ingredients on the list. Once combined add chicken back in and turn over to coat. Cover and reduce, cooking about 6-8 more minutes or until fully cooked (the thicker the chicken, the longer).


For the sweet potatoes I just peeled and diced them, tossed in a little olive oil and then spread out on a roasting pan and sprinkled with nutmeg. Roasted about 30 minutes at 375 degrees or until tender.


Then I added some Green Giant Green Beans with Almonds and some fresh cucumbers to round out the meal. Really no biggie and you can prep everything and just do it all at once and it doesn’t take long at all!




All edited quickly with Arise + Shine and Mattify from The Kansas Collection…



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